【摘要】 <正> 越桔果实成熟时鲜红,富有色素。Sakanlura报道早熟黑蔓越桔每百克鲜果中含粗制色素70毫克。Zapsalla等鉴定为矢车菊甙元-3-单半乳糖,芍药花甙元-3-单半乳糖和矢车菊甙元-3-单阿拉伯糖,芍药花甙元-3-单阿拉伯糖4种。Fulekil等确立了越桔花青素定量测定方法。安田侃报道日本已将越桔作为果汁色素应用。我国大兴安岭地区,生长着大面积越桔;当地群众长期以来就利用越桔果实酿造优质色酒,或鲜果食用。越桔果实色鲜艳,味酸甜清香。研究越桔果实和粗加工品的色素性质,不仅能为天然色素的开发和利用提供理论依据,也为野生植物综合利用开辟新的途径。更多还原

【Abstract】 Contents of sugar, titratable acid, vitamin C, tannin and pigments in the fruit and concentrated fruit juice of cowberry were determined with conventional methnds. Pig ment contents in the fruit averaged 69.25 mg/100g fresh weight. The color value of the concentrated fruit juice was 4-6 .The pigments were found to be anthoc yanins according to their solubility, colour reaction, and absorption spectra. The maximum absorption was measured al 536nm in hydrochloric acid-alcohol and at 515nm in buffer solution of citric acid-sodium phosphate dibasic(pH3). Anthocyanins in the fruit juice of cowberry were relatively stable upon heating.更多还原