摘要
研究了热、光、pH值、金属离子及防腐剂等因素对原花色素稳定性的影响,结果表明:原花色素在pH 为7．5以下的条件稳定,长时间的加热对原花色素有一定的影响,此外,原花色素对自然光、Fe3+、半胱氨酸、 过氧化氢非常敏感,而受糖、防腐剂、有机酸的影响相对较小。
The effects of heating, light, oxidant levels, pH value, metal cations and preservatives on the stability of proanthocyanidin in grape seeds were studied and the results showed the following： Proanthocyanidin is stable when pH value is below 7.5; heating for long time has some influences on proanthocyanidin; and, in addition, proanthocyanidin is sensitive to natural light, Fe^3＋ , cysteine, and oxidants; however, sugar, preservative and organic acid have relatively less influence.
出处
《河北科技师范学院学报》
CAS
2005年第4期35-38,共4页
Journal of Hebei Normal University of Science & Technology
关键词
葡萄籽
原花色素
稳定性
grape seed
proanthocyanidin
stability
