摘要
对翠雀花色苷稳定性进行了系统的研究,翠雀花色苷对光、pH、温度和金属离子具有一定的稳定性。在pH1.0、pH3.0和pH4.5水溶液中,颜色分别为紫红色、紫红色和蓝紫色并且能够保持一段时间,其稳定性与pH的大小呈相关性,pH越小则越稳定,保持颜色的时间就越长,在pH1.0水溶液中其半衰期为255d,pH1.0水溶液中80℃40min下热处理基本不变,对Fe3+敏感,快速褪色。
The stability of Larkspur anthocyanin was determinated systematicically in this paper.It＇s tolerant of heat and light than common anthocyanins to be. Its colour that in pH1.0, pH3.0 and pH4.5 water solution is purple, purple and violet. The stability of Larkspur anthocyanin is relating to acidity.hs half-life is about 255 days in acid solution （pH1.0）.It only lost 10.9 % in pH1.0 water solution when it had been keeping temperature 80℃ for 40 minutes.But it is sensitive to Fe^3＋ ions as other common anthoeyanins.
出处
《食品研究与开发》
CAS
北大核心
2006年第4期1-3,共3页
Food Research and Development
基金
北京市自然科学基金
山楂花色苷稳定性研究(853130200)
关键词
翠雀
花色苷
稳定性
Larkspur
anthocyanin
stability
