The RP-HPLC analysis of anthocyanins
✍ Scribed by M. Łuczkiewicz; W. Cisowski
- Book ID
- 105587530
- Publisher
- Springer
- Year
- 1998
- Tongue
- English
- Weight
- 392 KB
- Volume
- 48
- Category
- Article
- ISSN
- 0009-5893
No coin nor oath required. For personal study only.
📜 SIMILAR VOLUMES
## Abstract Red wine represents a complicated system of phenolic compounds which give typical properties to individual varieties. Anthocyanin pigments represent a determinant group and therefore special attention is given to its analysis. The separation in an acceptable time, the selective separati
A HPLC technique for the analysis of anthocyanins from various fruit jams is described and used to monitor the stability of anthocyanins during processing. Commercial jams made from strawberry, blackberry, raspberry, blueberry, blackcurrant and cherry were studied. Each product had a distinctive ant