南京农业大学学报2009，Vol.32Issue(4)：176-179,4.
紫玉米醋酸发酵过程中色泽变化及其花色苷组分分析
Color changes and anthocyanins component of purple corn vinegar during acetic fermentation
摘要
Abstract
Purple corn was used for the submerged fermentation of vinegar in this paper. And color changes and anthocyanins components of purple corn vinegar during acetic fermentation were investigated. HPLC-MS method was used to analyse the anthocyanins component in purple corn vinegar. The results indicated that during acetic fermentation, the lightness ( L ~* ) and chroma ( C~* ) of purple com vinegar decreased, while the hue ( h° increased. At the end of acetic fermentation, the total anthocyanin content reached 63. 70 μg·mL~(-1). The main anthocyanins in purple corn vinegar were characterized as cyanidin-3-glucoside, pelargonidin-3-glucoside and peonidin-3-glucoside.关键词
紫玉米/醋酸/发酵/色泽/花色苷Key words
purple corn/vinegar/fermentation/color/anthocyanins分类
农业科技引用本文复制引用
范龚健,龚小峰,杨振东,顾振新..紫玉米醋酸发酵过程中色泽变化及其花色苷组分分析[J].南京农业大学学报,2009,32(4):176-179,4.基金项目
江苏省教育厅普通高校研究生创新计划项目(CX07B-180z) （CX07B-180z）
