Optimalization chromatographic isolation of anthocyanins

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F11%3A00180367" target="_blank" >RIV/62156489:43210/11:00180367 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Optimalization chromatographic isolation of anthocyanins
Original language description
Anthocyanins are natural colorants. They have been shown to have some beneficial health effect. Red and amber durum wheats contain as major xanthophylls pigments, carotenoids and flavones. Blue and purple wheats are different from those that contain another group of pigments, anthocyanins. Grain from six wheat lines differing in pigmentation was used in this study: "UC 660 49" (blue aleurone), A. Arraseita (purple perikarp), "TBS" (blue aleurone), "ANK 28B" (purple perikarp), "N 67" (red pericarp), Heroldo (white pericarp). Wheat grains were harvested every five days begining 15th day post anthesis, ending once the grains reached physiological maturity (40th day post anthesis), for a total six sampling dates. Anthocyanins were extracted with 10 mL acidifield methanol (methanol and 1.0 N HCl, 85:15 v/v) and shaking on Ika Ultra-Turrax Tube Drive, for 2x29 min. The filtred extract were evaporated at 50 °C to dryness and redissolved in acidifield methanol. Individual anthocyanins were sep
Czech name
—
Czech description
—

Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)