定量分析(化学)
定性分析
化学
质谱法
色谱法
萃取(化学)
花青素
定性研究
食品科学
社会科学
社会学
作者
Zhaojun Teng,Xinwei Jiang,Fatao He,Weibin Bai
出处
期刊:eFood
[Atlantis Press]
日期:2020-09-21
卷期号:1 (5): 339-346
被引量:20
标识
DOI:10.2991/efood.k.200909.001
摘要
Anthocyanins are one of the most important water‐soluble pigments in the nature. Interests in the research of anthocyanins are increasing due to its nutritional value and biological activity. Extraction, separation and qualitative and quantitative analysis of anthocyanins are indispensable and important results in the study of anthocyanins. This article briefly outlines the main extraction processes of anthocyanins, focusing on describing the qualitative and quantitative analysis methods of anthocyanins in details. High performance liquid chromatography and mass spectrometry can be used for qualitative and quantitative analysis. Nuclear magnetic resonance (NMR) spectroscope and other methods such as thin‐layer chromatography, UV–visible spectroscopy and infrared spectrometer can be used for qualitative and analysis. Single pH method, Subtraction method, pH differential method can be used for quantitative and analysis.
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