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추출조건과 첨가물에 따른 검정콩의 안토시아닌 함량과 색소 안정성
이혜정 ( Hye Jeong Lee ),최은영 ( Eun Young Choi ),심영자 ( Young Ja Sim ),김옥선 ( Ok Sun Kim ),유호정 ( Ho Jung Yoo ),도완녀 ( Wan Nyeo Do ),김용호 ( Yong Ho Kim ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.1
The purpose of this study was to analyze the anthocyanin contents of black soybean crude extracts derived using a countercurrent system and to compare the effects of stabilizers(β-cyclodextrin, maltodextrin) and sugars(sucrose, maltose) on the color deterioration of the anthocyanin. When the extraction process was kept at 100℃ for 120~180 min, only C3G (cyanidin-3-glucoside) was detected in the water extract. The C3G contents in the water extracts acquired at 8℃, 60℃, and 80℃ were 2.38 ppm, 1.73 ppm, and 1.73 ppm, respectively. Sucrose and maltose retarded color deterioration of the crude pigment extract by the countercurrent method with methanol. Finally, the additions of maltodextrin or β-cyclodextrin did not retard thermal color deterioration of the black soybean crude pigment extract.