鸡心抗氧化活性物的稳定性研究

Study on Stability of Antioxidance extraction from Chicken Heart

从鸡心中提取抗氧化活性物,利用紫外分光光度法对其稳定性进行了研究。结果发现,提取物具有一定的热稳定性,而光稳定性差。提取物稳定存在的pH为6.20～7.26。常用的食品添加剂对提取物有不同的影响,蔗糖、柠檬酸不利于提取物的稳定存在;Vc利于提取物的稳定存在;亚硫酸钠在低质量浓度时,有利于提取物的稳定存在,而质量浓度大于0.20%时,不利于提取物的稳定存在。

The stability of antioxidative substances extracted from chicken heart was analyzed by UV-spec-trophotometry. Results show that the extraction is stable to heat, unsteady to light and could exist stably in acidic medium, and its pH value is 6. 20-7. 26. Some of common food additives have different influences on it. Sucrose and citric acid are not propitious to its stability, but Vc is not propitious to, Dilute sodium sulfite is propitious to its stability, but the mass concentrition of sodium sulfite overrun 0.2% is not propitious to.