Profil betacyjanin w produktach z buraka ćwikłowego
Journal Title: Przemysł Fermentacyjny i Owocowo-Warzywny - Year 2015, Vol 59, Issue 4
Abstract
In the study the profile of betacyanins in fresh, fermented and cooked red beetroot was analyzed. A micro-HPLC system coupled with the time of flight mass spectrometer was used. In analyzed red beetroots four compounds of betacyanins were found: betanin, isobetanin, decarboxybetanin/isobetanin and didecarboxybetanin/ isobetanin. W badaniach analizowano profil betacyjanin świeżego buraka ćwikłowego oraz poddanego procesowi gotowania i fermentacji. W analizach wykorzystano system mikro-HPLC sprzężony ze spektrometrem mas wyposażonym w detektor czasu przelotu. W badanych burakach ćwikłowych zidentyfikowano cztery związki z grupy betacyjanin: betaninę, izobetaninę, dekarboksy-betaninę/izobetaninę oraz didekarboksy-betaninę/izobetaninę.
Authors and Affiliations
Tomasz Sawicki, Wiesław Wiczkowski
Keywords
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- EP ID EP217947
- DOI 10.15199/64.2015.4.3
- Views 66
- Downloads 0
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