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Über das Vorkommen und die Bedeutung der Anthocyanine in Lebensmitteln

On the occurrence and the importance of anthocyanins in foods

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Summary

This review tabulates the occurrence of anthocyanins in fruits, grapes, vegetables, cereals and cacao beans. Furthermore both isolation, separation, identification, determination of anthocyanins, and their importance for foods and their suitability for detection of adulteration in wines and fruit products are described.

Zusammenfassung

In der Übersichtsarbeit wird das Vorkommen der Anthocyanine in Obst, Weintrauben, Gemüse, Getreide und Kakaobohnen — meist in Form von Tabellen — beschrieben. Weiterhin werden Isolierung, Trennung, Nachweis und Bestimmung der Anthocyanine sowie ihre Bedeutung für Lebensmittel und ihre Eignung zum Nachweis von Verfälschungen des Weins und der Obsterzeugnisse behandelt.

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    K. Herrmann

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Herrmann, K. Über das Vorkommen und die Bedeutung der Anthocyanine in Lebensmitteln. Z Lebensm Unters Forch 148, 290–302 (1972). https://doi.org/10.1007/BF01458722

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