摘要
花青素是黑玉米色素的主要成分,又称为花色苷。本文以成熟的黑玉米提取的花色苷为试验材料,研究了光照与温度因素对黑玉米花色苷稳定性的影响。结果证明:耐高温,在T≤90℃时,稳定性较好;长时间浓缩对其影响不大。但其对光的稳定性较差。
Anthocyanins pigments are major components of black corn pigment , also known as anthocyanins. Anthocyanin extraction based on the mature black corn as test materials , the effects of different irradiate time and temperature factors on the stability of black corn anthocyanin. The results showed high temperature resistance, good stability in T≤90℃;long time concentration had little effect on the stability of black corn anthocyanin. But it was the poor stability of light.
出处
《食品研究与开发》
CAS
北大核心
2013年第24期29-31,共3页
Food Research and Development
关键词
黑玉米
花色苷
温度
稳定性
black corn
anthocyanin pigments
temperature
stability
