ANTHOCYANIN COMPOSITION OF TARO
作者:
HARVEY T. GHAN,
TSUNG HUI C. KAO‐JAO,
T.O.M. NAKAYAMA,
期刊:
Journal of Food Science
(WILEY Available online 1977)
卷期:
Volume 42,
issue 1
页码: 19-21
ISSN:0022-1147
年代: 1977
DOI:10.1111/j.1365-2621.1977.tb01208.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTAnthocyanins were extracted from taro with 50% methanol, isolated by adsorbtion on insoluble polyvinylpyrrolidone, and purified by thinlayer chromatography. The pigments were identified by chromatographic and spectrophotometric methods as pelargonidin 3‐glucoside, cyanindin 3‐rhamnoside and cyanidin 3‐glucoside. Levels of anthocyanins were highest in the skin of the corm, 16.0% mg%, with equal amounts, 4.29 mg%, in both corm and petiole. Anthocyanogens also were pr
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