Anthocyanin Content
Автор: Tanvi
Загружено: 2024-06-26
Просмотров: 1137
Описание:
Anthocyanins are the largest group of phenolic pigments and the most important group of water-soluble pigments in plants and are responsible for the red, purple and blue colors found in many fruits, vegetables, cereal grains and flowers, being odorless and nearly flavorless and contributing to taste.
Anthocyanins have characteristic physicochemical properties that confer them its unique color and stability. They are highly reactive molecules and thus sensitive to degradation reactions.
The procedure involves extraction of the anthocyanins with ethanolic HCI and measurement of colour at the wavelength of maximum absorption.
The total anthocyanin content can be calculated by making use of the max (molecular extinction coefficient) values or by establishing the average extinction coefficient for the pigments present.
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