Acylation of Blueberry Anthocyanins with Aliphatic Carbonyl Acids and Their Stability Analysis
- DOI
- 10.2991/iceep-17.2017.156How to use a DOI?
- Keywords
- Blueberry anthocyanins; aliphatic carbonyl acids; acylation; stability
- Abstract
The instability of natural anthocyanins was a big obstacle for its usage. In order to improve the stability of anthocyanins, molecular modification was used. In this paper, the molecular modification of blueberry anthocyanins was acylated by using aliphatic carbonyl acids (acetic acid, oxalic acid, heptane acid, and lauric acid). The effects of acylation and the acylated agent with different length of carbon chain on stability of blueberry anthocyanins were studied. The infrared spectrum showed that the blueberry anthocyanins had been acylated. The stabilities (light and heat) were significantly increased being compared with no acylated anthocyanins. Results showed that the acylation method could increase the stability of original anthocyanin extracts.
- Copyright
- © 2017, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Qing Xu AU - Yuanjing Zhou AU - Liping Luo AU - Zhu Huang AU - Fei Nie AU - Guilong Gao PY - 2017/06 DA - 2017/06 TI - Acylation of Blueberry Anthocyanins with Aliphatic Carbonyl Acids and Their Stability Analysis BT - Proceedings of the 2017 6th International Conference on Energy and Environmental Protection (ICEEP 2017) PB - Atlantis Press SP - 904 EP - 907 SN - 2352-5401 UR - https://doi.org/10.2991/iceep-17.2017.156 DO - 10.2991/iceep-17.2017.156 ID - Xu2017/06 ER -