| 模拟胃酸条件下紫甘薯花色苷清除亚硝酸盐的效果 |
| |
| 引用本文： | 王莹.模拟胃酸条件下紫甘薯花色苷清除亚硝酸盐的效果[J].食品科学,2009,30(5):109-111. |
| |
| 作者姓名： | 王莹 |
| |
| 作者单位： | 山东省临沂大学生命科学学院 |
| |
| 摘 要： | 本实验采用分光光度法测定体外模拟胃酸条件下紫甘薯花色苷对亚硝酸盐的清除率。考察反应时间、温度、紫甘薯花色苷用量以及食品添加剂对紫甘薯花色苷清除亚硝酸盐效果的影响。结果表明，随反应时间的延长、温度的升高、紫甘薯花色苷用量的增加及添加食品添加剂，紫甘薯花色苷对亚硝酸盐的清除能力提高。
|
| 关 键 词： | 紫甘薯花色甙 亚硝酸盐 清除 食品添加剂 |
| 收稿时间： | 2008-03-18 |
Study on Nitrite Scavenging Activity of Purple Sweet Potato Anthocyanin in Simulated Gastric Juice |
| |
| WANG Ying.Study on Nitrite Scavenging Activity of Purple Sweet Potato Anthocyanin in Simulated Gastric Juice[J].Food Science,2009,30(5):109-111. |
| |
| Authors: | WANG Ying |
| |
| Affiliation: | (College of Life Sience, Linyi Normal University, Linyi 276005, China) |
| |
| Abstract: | In simulated gastric juice, the scavenging activity of purple sweet potato anthocyanin to nitrite was determined by spectrophotometry, and effects of reaction time, temperature, anthocyanin amount and food additives on the scavenging rate were investigated in this study. The results showed that the scavenging activity of purple sweet potato anthocyanin to nitrite increases following with the increase of reaction time, temperature and anthocyanin amount. Adding 0.05% VC, 0.05% VE or 0.05% VC plus VE into the purple sweet potato anthocyanin solution can increase its scavenging activity to nitrite at different degrees. |
| |
| Keywords: | purple sweet potato anthocyanin nitrite scavenging rate food additive |
|
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
