食品科学2018，Vol.39Issue(12)：73-78,6.DOI:10.7506/spkx1002-6630-201812012
黑豆皮中花青素与铁离子的相互作用
Interaction between Iron and Anthocyanin Extracted from Black Bean Coats
摘要
Abstract
In this research, the interaction between anthocyanin extracted from black bean coats and iron ions [Fe(Ⅱ) and Fe(Ⅲ)] was investigated by UV-visible absorption and fluorescence quenching spectrocopy. The effects of anthocyanin extract on the stability and solubility of iron ion were studied. The presence of iron ions changed the UV-visible absorption spectra of anthocyanins at the experimental pH values. Fluorescence quenching spectra showed the complexes formed between anthocyanins and iron ions. Anthocyanins were capable of protecting Fe(Ⅱ) from being oxidized and improving the solubility of Fe(Ⅲ).关键词
花青素/铁离子/相互作用/稳定性/溶解度Key words
anthocyanin/iron ion/interaction/stability/solubility分类
轻工纺织引用本文复制引用
谢岩黎,王威,朱晓路..黑豆皮中花青素与铁离子的相互作用[J].食品科学,2018,39(12):73-78,6.基金项目
"十三五"国家重点研发计划重点专项(2016YFD0400203) （2016YFD0400203）
河南省谷物资源转化与利用省级重点实验室资助课题(PL2017009) （PL2017009）
