| 虎杖黄色素的稳定性及抗氧化作用的研究 |
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| 引用本文： | 孟洁,杭瑚. 虎杖黄色素的稳定性及抗氧化作用的研究[J]. 食品与发酵工业, 2000, 26(5): 28-32 |
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| 作者姓名： | 孟洁 杭瑚 |
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| 作者单位： | 青岛大学理工学院化学系，青岛，266071 |
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| 基金项目： | 山东省自然科学基金资助项目(编号：Y98D02050) |
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| 摘 要： | 对虎杖黄色素的稳定性进行了详细研究 ,并以猪油为底物 ,用碘量法测其抗氧化性。结果表明 :该色素水溶性强 ,耐光、热性强 ,在酸性介质中可稳定存在 ,常用的食品添加剂对其无不良影响。对猪油有明显的抗氧化作用。
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| 关 键 词： | 虎杖 黄色素 稳定性 抗氧化作用 |
| 修稿时间： | 1999-09-28 |
Study on Stability and Antioxidation of Yellow Pigment from Polygonum cuspidatum |
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| Meng Jie Hang Hu. Study on Stability and Antioxidation of Yellow Pigment from Polygonum cuspidatum[J]. Food and Fermentation Industries, 2000, 26(5): 28-32 |
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| Authors: | Meng Jie Hang Hu |
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| Abstract: | Stability of yellow pigment extracted from Polygonum cuspidatum was studied and its antioxidative activity was measured by Na 2SO 3 titrimetric method using lard as substrate It was found that the pigment is highly soluble, resistant to light and heat could exist stably in acidic medium Common food additives have no adverse effects on it It gives highly resistance to the oxidation of lard |
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| Keywords: | Polygonum cuspidatum yellow pigment stability antioxidation |
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