| 蓝莓花色苷稳定性研究 |
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| 引用本文： | 石光,张春枝,陈莉,王伟,安利佳.蓝莓花色苷稳定性研究[J].食品与发酵工业,2008,34(2):97-99. |
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| 作者姓名： | 石光 张春枝 陈莉 王伟 安利佳 |
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| 作者单位： | 1. 大连工业大学生物与食品工程学院,辽宁大连,116034
2. 大连越橘科技开发有限公司,辽宁大连,116000 |
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| 摘 要： | 蓝莓花色苷的稳定性受pH值、温度、添加剂、光照等诸多因素影响。文中分别在液态和固态条件下研究蓝莓花色苷的稳定性。结果表明:低pH值可增加蓝莓花色苷的稳定性,适量添加柠檬酸、苹果酸、醋酸,有利于花色苷的稳定。蓝莓花色苷在低温冷藏条件下稳定,在光照下不稳定,-20℃避光保存效果最佳。
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| 关 键 词： | 蓝莓花色苷 稳定性 |
| 修稿时间： | 2007年12月12 |
Stability of Anthocyanin from Blueberry |
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| Shi Guang,Zhang Chunzhi,Chen Li,Wang Wei,An Lijia.Stability of Anthocyanin from Blueberry[J].Food and Fermentation Industries,2008,34(2):97-99. |
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| Authors: | Shi Guang Zhang Chunzhi Chen Li Wang Wei An Lijia |
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| Abstract: | The stability of anthocyanin was affected by several factors,such as pH,temperature,addi- tives,light and so on.The stability was studied under liquid and solid state.The conclusion indicated that low pH can strengthen stability.Citric acid,malic acid and acetic acid could increase the stability.Anthocya- nin from blueberry was more stable under low temperature but unstable exposed to light.It was best to store at—20℃in a dark room. |
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| Keywords: | anthocyanin stability |
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