Effect of Sugar Treatment on Stability of Anthocyanin Pigments in Berries

E. Nikkhah; M. Khayamy; R. Heidari; R. Jamee

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Effect of Sugar Treatment on Stability of Anthocyanin Pigments in Berries

机译：糖处理对浆果中花色苷色素稳定性的影响

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Anthocyanins are natural pigments widely distributed in nature. Anthocyanin color molecules are a subclass of flavonoids. They are responsible for the reds, purples and blues in many flowers, fruits and vegetables. Fruits and berries are the most sample s

机译：花青素是在自然界广泛分布的天然色素。花青素颜色分子是类黄酮的一个子类。他们负责许多花卉，水果和蔬菜中的红色，紫色和蓝色。水果和浆果是样本中最多的

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《Journal of Biological Sciences》 |2007年第8期|共6页
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E. Nikkhah; M. Khayamy; R. Heidari; R. Jamee;
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1. The effect of ascorbic acid and Н202 treatment on the stability of anthocyanin pigments in berries [J] . Elham NIKKHAH, Masoud КНАIAMY, Reza HEIDARY, Turkish journal of biology . 2010,第1期

机译：抗坏血酸和Н202处理对浆果中花色苷色素稳定性的影响
2. Effect of SO2 Treatment on Stability of Anthocyanin Pigments in Berries [J] . E. Nikkhah, M. Khayami, R. Heidari, Research Journal of Biological Sciences . 2008,第1期

机译：SO2处理对浆果花色苷色素稳定性的影响
3. Stability of blueberry (Cornus mas - Yulyush) anthocyanin pigment under pH and co-pigment treatments [J] . Jamei Rashid, Babaloo Farideh International Journal of Food Properties . 2017,第9a12期

机译：蓝莓（Cornus mas-Yulyush）花青素颜料在pH和共染处理下的稳定性
4. Spectrum Characteristics and Stability of Anthocyanin Pigment from Hulless Barley (Hordeum vulgare ssp.vulgare) [C] . ZHAO Tao, YU Mao-qun EMEM 2010;International conference of environment materials and environment management . 2010

机译：无花大麦（Hordeum vulgare ssp.vulgare）花色苷色素的光谱特性和稳定性
5. Structure and conformation of red radish (Raphanus sativus L.) anthocyanins and their effect on color and pigment stability [D] . Giusti Hundskopf, Maria Monica 1998

机译：红萝卜花色苷的结构，构象及其对颜色和色素稳定性的影响
6. The ripening disorder berry shrivel affects anthocyanin biosynthesis and sugar metabolism in Zweigelt grape berries [O] . Michaela Griesser, Sara Crespo Martinez, Markus W. Eitle, -1

机译：浆果枯萎的成熟障碍影响茨威格特葡萄浆果中的花色苷生物合成和糖代谢
7. Effect of Sugar Treatment on Stability of Anthocyanin Pigments in Berries [O] . E. Nikkhah, M. Khayamy ., R. Heidari ., 2007

机译：糖处理对浆果中花青素颜料稳定性的影响

Effect of Sugar Treatment on Stability of Anthocyanin Pigments in Berries

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