1) purple potato
紫色马铃薯
1.
The crude anthocyanin from purple potato was prepared by solvent extraction extracted by solvent, and the influences of pH, temperature and light was investigated as well as its stability in the terms of metal iron, oxidant, reducers, preservative, salt and sugar.
采用溶剂浸提法提取紫色马铃薯花色苷,研究pH值、温度、光照对色素的影响,探讨在金属离子、氧化还原剂、防腐剂、食盐、葡萄糖等存在的条件下花色苷的稳定性。
2.
In order to ascertain the optimal conditions of extracting anthocyan from purple potato,solvent,alcohol concentration,extraction temperature,extraction time,pH,and liquid to material ratio were studied.
采用浸提法提取紫色马铃薯中的花色苷,考察了不同溶剂、乙醇体积分数、浸提温度、浸提时间、pH和液料比等因素对浸提效果的影响,确定了最佳单因素水平。
3.
The optimal conditions on extracting anthocyan from purple potato and its physicochemical properties of the anthocyan were studied.
研究了紫色马铃薯花色苷的提取条件和理化性质,结果表明:用pH1。
2) purple potato skin
紫色马铃薯薯皮
3) Negretein
马铃薯紫色素
4) special features potato
特色马铃薯
5) chromatic potato
彩色马铃薯
1.
Effects of supplemental ultraviolet-b radiation on the physiological and biochemical characteristics of chromatic potato
增强UVB辐射对彩色马铃薯相关生理生化特性的影响
6) violet potato
紫罗兰马铃薯
1.
Effects of different extraction buffers on anthocyanin content in violet potato;
不同提取剂对紫罗兰马铃薯花青素提取含量的影响
2.
Extraction and stability of anthocyanin in violet potatoes were investigated.
研究紫罗兰马铃薯花青素的提取条件和稳定性。
补充资料：马铃薯紫色素
分子式：
CAS号：
性质：红色针状结晶，但结成块则呈紫棕色，有8分子结晶水。在105℃真空中，残留1分子结晶水。乙醇溶液遇三氯化铁不呈色。遇碳酸钠呈紫至蓝色，遇氢氧化钠经蓝至绿，最终为黄色。在碱液中分出对阔马酸而成紫色亭。用酸完全水解，产生锦葵色素、奎诺糖、葡萄糖、对阔马酸各1分子。本品为一种花色苷。存在于茄科植物马铃薯（Solanum tuberosum L.）的块茎的紫色部分中。由萃取、分离而得。为天然染料。
CAS号：
性质：红色针状结晶，但结成块则呈紫棕色，有8分子结晶水。在105℃真空中，残留1分子结晶水。乙醇溶液遇三氯化铁不呈色。遇碳酸钠呈紫至蓝色，遇氢氧化钠经蓝至绿，最终为黄色。在碱液中分出对阔马酸而成紫色亭。用酸完全水解，产生锦葵色素、奎诺糖、葡萄糖、对阔马酸各1分子。本品为一种花色苷。存在于茄科植物马铃薯（Solanum tuberosum L.）的块茎的紫色部分中。由萃取、分离而得。为天然染料。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条