摘要
研究天然植物提取物大豆异黄酮与原花青素在保健酒中的稳定性。以韵酒为研究对象,通过测定化学成分含量和抗氧化活性考察大豆异黄酮与原花青素的变化。在实验考察的四年期间内,韵酒中大豆异黄酮、原花青素的含量及保健酒的抗氧化活性的变化均能够维持在允许范围内。大豆异黄酮与原花青素在保健酒中具有较好的稳定性。
Research storage stability of crude plant extractive Soybean isoflavones and procyanidins in Health Vino.Taking Yunjiu as its research object , examine the proportion trend of soybean isoflavones and procyanidins and the activity trend of antioxidation.The proportion of soybean isoflavones and procyanidins in investigated Yunjiu for a period of 4 years can be maintained in permissible range, also the activity of antioxidation.Soybean isoflavones and procyanidins have be provided with reliable storage stability in Health Vino.
出处
《食品研究与开发》
CAS
北大核心
2006年第3期146-147,111,共3页
Food Research and Development
关键词
大豆异黄酮
原花青素
保健酒
韵酒
稳定性
soybean isoflavones
procyanidins
Health Vino
Yunjiu
storage stability
