AbstractModel juices at pH 3.7 were

Abstract
Model juices at pH 3.7 were prepared with different combinations of ascorbic acid, rutin (quercetin 3-rutinoside) and concentrated anthocyanin extract of plums (cv. Black Gold). The anthocyanins in the concentrated extract were cyanidin 3-glucoside and cyanidin 3-rutinoside, in a proportion of 76% and 24% respectively. The model juices were stored during 17 weeks in darkness at 20 °C. The colour stability was improved by the presence of rutin and strongly damaged by the ascorbic acid. The fortification of anthocyanin model juices with ascorbic acid originated the degradation of most of anthocyanins. However, anthocyanins improved ascorbic acid stability during storage. The copigmentation of anthocyanin and rutin showed a beneficial effect on colour stability from the 5 weeks of storage. In model juices prepared exclusively with purified plum extract a high correlation (R2 = 0.881) between anthocyanins and antioxidant capacity was found.

結果 (繁體中文) 1:

摘要模型果汁 ph 值為 3.7，制得了不同組合的抗壞血酸、 蘆丁 （槲皮素 3-芸香糖甙） 和集中花色苷提取物李子 （品種黑色黃金）。濃縮提取花色苷被分別花青素 3-葡萄糖苷和花青素 3-芸香糖甙、 76%和 24%的比例。模型果汁貯藏在 17 週期間，在黑暗中在 20 ° c。顏色的穩定性是強烈損壞由抗壞血酸和提高蘆丁的存在。花色素苷模型果汁與抗壞血酸的設防起源于大部分的花色苷的降解。然而，花色苷在貯藏過程中改進抗壞血酸穩定性。花色素苷和蘆丁的輔色作用表明從存儲，5 周的顏色穩定性有益的影響。在模型中果汁編寫專門的純化的梅萃取液高度相關 （R2 = 0.881) 之間花色苷及抗氧化能力被發現。

結果 (繁體中文) 2:

抽象
模型果汁在pH 3.7製備了抗壞血酸，蘆丁（槲皮素-3-芸香糖苷）的不同組合，濃縮的李子花青素提取物（CV。黑金）。在濃縮提取物中的花青素分別矢車菊-3-葡糖苷和矢車菊-3-芸香糖苷，為76％和24％的比例。期間17週在黑暗中在模型果汁貯存於20℃。顏色穩定性通過蘆丁的存在改善，由抗壞血酸強烈損壞。花青素模型果汁抗壞血酸設防起源大部分花色苷的降解。然而，花青素儲存過程中提高的抗壞血酸的穩定性。花青素和蘆丁的copigmentation顯示對從保存5週的顏色穩定性產生有利的影響。在用純化的梅子製備專門模型果汁提取花青素和抗氧化能力之間具有高的相關性（R 2 = 0.881）被發現。