| 温度、pH值和光照对石榴汁花色苷稳定性的影响 |
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| 引用本文： | 郭松年,徐驰,刘兴华,董强. 温度、pH值和光照对石榴汁花色苷稳定性的影响[J]. 食品与发酵科技, 2009, 45(5). DOI: 10.3969/j.issn.1674-506X.2009.05-010 |
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| 作者姓名： | 郭松年 徐驰 刘兴华 董强 |
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| 作者单位： | 郭松年,徐驰,董强(西安市产品质量监督检验所,陕西西安,710065);刘兴华(西北农林科技大学食品学院,陕西杨凌,712100) |
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| 摘 要： | 研究了温度、pH值、光照对石榴汁花色苷稳定性的影响。结果表明,石榴汁花色苷降解符合一级反应模型;石榴汁花色苷受热容易分解;pH值较低时,其稳定性高;在较高剂量日光灯照射下,其花色苷容易分解,在散射光和黑暗环境下花色苷降解趋势相近。
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| 关 键 词： | 石榴汁 花色苷 稳定性 |
Effects of Temperature,pH and Light on the Stability of Pomegranate Anthocyanins |
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| Abstract: | Anthocyanin stability of pomegranate was studied at different temperature ,pHs and light source. The result shows,monomeric anthocyanin degradation fitted a first-order reaction model. Pomegranate juice anthocyanins is easy to degrade by heating and has a higher stability in low pH,it is prone to degrade in high dosage fluorescent lamp light and has same degradation trend in diffused light and dark. |
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| Keywords: | pomegranate juice anthocyanin stability |
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