Effects of Heating Temperatures and Times on Anthocyanin Pigments in Grape Juice

摘要: The influence of temperature and heating time on the stability anthocyanin pigments in grape juice were investigated. There was no significant differences soluble solids, acidity pH under various time. Residual total decreased by over 100 for 1 min. Delphinidin-3-glucoside cyanidin-3-glucoside rapidly treatment, but petunidin-3-glucoside malvidin-3-glucoside more stable than others. These results suggests that optimum quality heated at 90