Changes in Content and Component of Purple Corn (Zea Mays L.) Anthocyanin during the Extraction and Preparation

摘要

The contents of the total anthocyanin and color were detected in the purple corn at different process. The anthocyanin content at concentrating and spry drying process was decreased by 10.93%, 21.46% respectively compared to the extraction. The redness (a~*) decreased significantly during the preparation process. Furthermore, the components of acylated group will decrease, whereas the unacylated group will increase during the extraction and preparation process.