Rapid screening for anthocyanins in cane sugars using ESR spectroscopy.
作者： Kheamrutai Thamaphat , Bernard A. Goodman , Pichet Limsuwan , Siwaporn Meejoo Smith
DOI: 10.1016/J.FOODCHEM.2014.08.126
关键词:
摘要: Anthocyanin, which is soluble in water and released into sugar steam during extraction, was investigated this study. The anthocyanin content refined sugar, plantation white soft brown raw determined using electron spin resonance (ESR) spectroscopy, operated at room temperature, compared with spectra from standard anthocyanin. ESR of red violet anthocyanins predominantly g ≈ 2.0055, corresponded to an unpaired located the pyrylium ring. Signals for Fe(III) Mn(II), naturally occur plants, were found but absent due refining process. In addition, results correlated apparent colour method International Commission Uniform Methods Sugar Analysis inductively coupled plasma optical emission spectroscopy.
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