Changes in content and component of purple corn (Zea Mays L.) anthocyanin during the extraction and preparation
- 10.2991/peee-15.2015.89How to use a DOI?
- Purple Corn, Anthocyanin, Color.
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.
- © 2015, 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 - D. Wang AU - Y. Ma AU - P.P. Liu AU - C. Zhang AU - X.Y. Zhao PY - 2015/04 DA - 2015/04 TI - Changes in content and component of purple corn (Zea Mays L.) anthocyanin during the extraction and preparation BT - Proceedings of the 2015 International Conference on Power Electronics and Energy Engineering PB - Atlantis Press SP - 325 EP - 327 SN - 2352-5401 UR - https://doi.org/10.2991/peee-15.2015.89 DO - 10.2991/peee-15.2015.89 ID - Wang2015/04 ER -