Spectral and colorimetric characteristics of metal chelates of acylated cyanidin derivatives

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• 作者：G.T. Sigurdson^a ; R.J. Robbins^b ; T.M. Collins^b ; M.M. Giusti^a ; ^{Giusti.6@osu.edu}
• 关键词：Anthocyanin ; Anthocyanin-metal chelate ; Metalloanthocyanin ; Intramolecular co-pigmentation ; Brassica oleracea var. capitata f. rubra ; Zea mays L.
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1088-1095
• 全文大小：514 K
• 卷排序：221

文摘

Spectra & color of cyanidin-metal chelates varied with degree & type of acylation. Greater λmax & bathochromic shifts occurred with chelation by diacylated cyanidin. Metal chelation decreased rate of color degradation of cyanidin derivatives. Degradation of cyanidin-metal chelates followed first order kinetics. Stability of diacylated chelates was much greater than monoacylated chelates.