@article{jfnr2014233,
author={{Mei, Xiupeng and Qin, Hongni and Wang, Jiuguang and Wang, Guoqiang and Liu, Chaoxian and Cai, Yilin},
title={Studies on Physicochemical Characteristics of Anthocyanin from Super Dark Maize},
journal={Journal of Food and Nutrition Research},
volume={2},
number={3},
pages={109--114},
year={2014},
url={http://pubs.sciepub.com/jfnr/2/3/3},
issn={2333-1240},
abstract={The effects of temperature, light, oxidant, soluble sugar, food additive (i.e. citric acid, benzoic acid, and ascorbic acid) and metal ions of K+, Ca2+, Cu2+, Al3+, Mn2+, Fe3+, Sn2+, Mg2+ on the stability of anthocyanin extracted from the kernels of novel inbred line super dark maize (SDM) with the strategy of HCl-carbinol were systematically analyzed. The results showed that the extracted anthocyanin was steady in acid conditions (pH＋ 3) and stable to heat and light; it had good anti-oxidation and maintained sensitive to reducing agents and insensitive to soluble sugar. Citric acid had positive effect on the stability of anthocyanin while benzoic acid and ascorbic acid negative; metal ions (1 mMol，L-1) of K+、Ca2+、Cu2+、Al3+、Mn2+ exhibited no obvious effect on the anthocyanin while ions of Fe3+、Sn2+、Mg2+ obvious.},
doi={10.12691/jfnr-2-3-3}
publisher={Science and Education Publishing}
}