Effects of pretreatments on anthocyanin composition, phenolics contents and antioxidant capacities during fermentation of hawthorn (Crataegus pinnatifida) drink
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- 作者：Suwen Liu ; liusuwenyy@163.com" class="auth_mail" title="E-mail the corresponding author ; Xuedong Chang ; Xiufeng Liu ; Zhanwei Shen
- 关键词：Cyanidin-3-glucoside (PubChem CID ; 92131208) ; Pelargonidin-3-glucoside (PubChem CID ; 443648) ; Pelargonidin-3-rutinoside (PubChem CID ; 44256626) ; Cyanidin-3-rutinoside (PubChem CID ; 44256716) ; Cyanidin-3 ; 5-diglucoside (PubChem CID ; 441688) ; Cyanidin-3-galactoside (PubChem CID ; 92448832) ; Trolox (PubChem CID ; 40634) ; Proanthocyanidins (PubChem CID ; 21881649) ; Gallic acid (PubChem CID ; 370) ; Rutin (PubChem CID ; 5280805)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 December 2016
- 年：2016
- 卷：212
- 期：Complete
- 页码：87-95
- 全文大小：432 K
文摘
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Three individual anthocyanins were found in hawthorn fruit for the first time.
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Cyanidin-3-galactoside is the main anthocyanin in Chinese hawthorn fruit.
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Heat pretreatment had good performance to increase anthocyanins and colour density.
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A significant positively correlation between anthocyanins and colour density.
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No significant effect of pretreatments on antioxidant capacity of hawthorn drink.