石榴果汁花青素的稳定性及其护色工艺研究

研究了石榴果汁花青素在不同条件下的稳定性,并进行了石榴果汁的护色实验。结果表明,石榴果汁花青素在酸性条件下有较好的稳定性;温度、磷酸盐、甜味剂对石榴果汁花青素的稳定性影响不显著;Fe3+,Cu2+能引起花青素的较大损失;在石榴果汁中加入0.4%柠檬酸和0.01%抗坏血酸,可保持稳定的玫瑰红色。

The effects of different factors on the stability of pomegranate anthocyanin were studied in the paper. The test on colour retaining of pomegranate juice was done. Results showed that pomegranate anthocyanin was stable under acidic condition; temprature, phosphate, sweeteners had little influence on anthocyanin, Fe3+ or Cu2+ could lead to its loss; pomegranate juice could retain a good colour when 0.4% citric acid monohydrate and 0.01% L-ascorbic adid were added to it.