| 多酚对杨梅花色苷的辅色作用及稳定性的影响 |
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| 引用本文： | 李永强,杨士花,付晓萍,高斌. 多酚对杨梅花色苷的辅色作用及稳定性的影响[J]. 食品与发酵工业, 2011, 37(4) |
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| 作者姓名： | 李永强 杨士花 付晓萍 高斌 |
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| 作者单位： | 1. 云南农业大学食品科学技术学院,云南,昆明,650201
2. 云南农业大学外语学院,云南,昆明,650201 |
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| 基金项目： | 云南农业大学科研启动基金 |
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| 摘 要： | 以浸泡型杨梅酒为材料,通过测定不同储藏时期酒中多酚含量、花色苷含量、最大吸收波长及色度的变化,并进行相关性分析,研究了多酚对杨梅花色苷的辅色作用及稳定性的影响。结果表明,浸泡型杨梅酒在不同储藏时期,花色苷含量和多酚含量都呈先上升后下降的趋势;酒中杨梅花色苷最大吸收波长发生蓝移,呈逐渐降低的趋势;花色苷含量和多酚含量与最大吸收波长成极显著正相关。
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| 关 键 词： | 浸泡型杨梅酒 花色苷 多酚 辅色作用 稳定性 |
Study on Copigmentation and Color Stability of Polyphenol on Myrica rubra Sieb.et Zucc Anthocyanins |
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| Li Yong-qiang,Yang Shi-hua,Fu Xiao-ping,Gao Bin. Study on Copigmentation and Color Stability of Polyphenol on Myrica rubra Sieb.et Zucc Anthocyanins[J]. Food and Fermentation Industries, 2011, 37(4) |
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| Authors: | Li Yong-qiang Yang Shi-hua Fu Xiao-ping Gao Bin |
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| Abstract: | The changes of various factors that affected copigmentation and color stability of Myrica Rubra Sieb.et Zucc Anthocyanins in steeping red bayberry wine during different storage stages were investigated,including the contents of the polyphenol and anthocyanins,the maximum absorption wavelength,and the color.Also,the correlation analysis was carried out.Results showed the contents of the polyphenol and anthocyanins first increased and then decreased during different storage stages.The maximum absorption wavelength of Myrica Rubra Sieb.et Zucc Anthocyanins showed blue shift and gradually decreased.Also,the correlation analyses showed the contents of the polyphenol and anthocyanins had significant positive correlation with the maximum absorption wavelength. |
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| Keywords: | steeping red bayberry wine anthocyanins polyphenol copigmentation stability |
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