葡萄籽中原花青素的稳定性研究

Stabilization of Ability Proanthocyanidins from Grape SeedsZHANG Qi,MENG Xian-jun^(*),SUN Xi-yun,LI Bin(College of Food Science,Shenyang Agricultural University,Shenyang 110161,China)Abstract:The stabilization ability of proanthocyanidins from grape seeds

研究了葡萄籽中原花青素在不同条件下的稳定性。结果表明:原花青素光稳定性较差;低pH值稳定性较好;热稳定性较好,但在60℃以上温度时原花青素会受到一定影响;添加剂Vc、亚硫酸氢钠可提高葡萄籽原花青素的稳定性;Fe2+和Sn2+对原花青素有明显的破坏作用,Cu2+,Pb2+,Mn2+对原花青素影响较小,A l3+,Zn2+,Na+、Mg2+原花青素影响较大。

The stabilization ability of proanthocyanidins from grape seeds （GSPE） was studied. The results showed that GSPE reduced quickly when it was directly exposed to light. GSPE was stable when it was in low pH and the environmental temperature was not higher than 60℃. Additive （ Vc, NaHSO3） could protect GSPE from loss for light to some extent. The stabilization of GSPE was destroyed when Fe^2＋ or Sn^2＋ was added to its medium, whereas other metal ions had no such obvious effect on the stabilization.