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| 影响辣椒碱稳定性因素的研究 | |
| 引用本文： | 周细军,王燕,邓放明,刘献忠. 影响辣椒碱稳定性因素的研究[J]. 食品与机械, 2007, 23(1): 97-99 |
| 作者姓名： | 周细军 王燕 邓放明 刘献忠 |
| 作者单位： | 1. 岳阳九鼎科技有限公司,湖南,岳阳,414000 2. 湖南农业大学食品科技学院,湖南,长沙,410128 3. 湖南花研科技有限公司,湖南,邵阳,422000 |
| 摘 要： | 研究了不同调味料和不同温度处理对辣椒碱稳定性的影响。试验结果表明：高盐度对辣椒碱破坏性较大，而高浓度的油则有利于辣椒碱的保存。在中性条件下辣椒素最稳定，偏酸或偏碱性越强，越不利于辣椒碱。温度越高对辣椒碱的破坏性越大。 |
| 关 键 词： | 辣椒素 稳定性 影响 |
| 修稿时间： | 2006-11-28 |
Study on the affecting factors on the stability of capsaicinoids |
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| ZHOU Xi-jun,WANG Yan,DENG Fang-ming,LIU Xian-zhong. Study on the affecting factors on the stability of capsaicinoids[J]. Food and Machinery, 2007, 23(1): 97-99 | |
| Authors: | ZHOU Xi-jun WANG Yan DENG Fang-ming LIU Xian-zhong |
| Affiliation: | 1. Yueyang Jiuding Technologies Co. , Ltd. , Yueyang,Hunan 414000,China; 2. College of Food Science and Technology ,Hunan Agricultural University , Changsha , Hunan 410128, China ; 3. Hunan Huayan Technologies Co. , Ltd., Shaoyang, Hunan 422000,China |
| Abstract: | This article studies the effects of the different flavorings such as table salt ,oil, acid or alkali, and different temperature on the stability of capsaicinoids. The test result indicated that high salinity has bigger destructiveness to capsaicinoids, but highly concentrated oil then is advantageous to capsaicinoids preservation. Under neutral condition capsaicinoids is the stablest, recta-acid or leaning alkalinity are stronger, more disadvantageous to capsaicinoids. The higher the temperature, the more destructive to capsaicinoids. |
| Keywords: | Capsaicinoids Stability Effect |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |