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| 紫肉甘薯中花青素在不同环境条件下稳定性的研究 | |
| 引用本文： | 方忠祥,倪元颖,李洪民. 紫肉甘薯中花青素在不同环境条件下稳定性的研究[J]. 食品与发酵工业, 2002, 28(10): 31-34 |
| 作者姓名： | 方忠祥 倪元颖 李洪民 |
| 作者单位： | 1. 湖南省永州职业技术学院,永州,425001 2. 中国农业大学食品学院,北京,100094 3. 江苏省徐州甘薯研究中心,徐州,221121 |
| 摘 要： | 研究了紫肉甘薯中的红色素———花色苷在不同环境条件下的稳定性。结果表明 :该色素在 pH 3以下较稳定 ,耐光性和耐热性好 ,色素粗提物中的糖、酸、多酚类物质等可能与色素发生辅色效应而使稳定性大大提高 |
| 关 键 词： | 紫肉甘薯 花色苷 稳定性 |
| 修稿时间： | 2002-05-30 |
Stability in Different Conditions of Anthocyanins from Purple Sweet Potato |
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| Fang Zhongxiang Ni Yuanying Li Hongmin. Stability in Different Conditions of Anthocyanins from Purple Sweet Potato[J]. Food and Fermentation Industries, 2002, 28(10): 31-34 | |
| Authors: | Fang Zhongxiang Ni Yuanying Li Hongmin |
| Affiliation: | Fang Zhongxiang 1 Ni Yuanying 2 Li Hongmin 3 1 |
| Abstract: | This paper reports the stability of anthocyanins from a purple sweet potato.The results showed that the pigments are stable under pH 3 and display a remarkable thermal and light stability. The experiments also indicated that the crude pigments are more stable than the pure pigments due to intermolecular copigmentation. |
| Keywords: | purple sweet potato anthocyanins stability |
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