摘要
对姜黄素的稳定性进行了研究。结果表明,姜黄素在高温或强酸、强碱环境中稳定性较差;蔗糖、麦芽糖、Zn2+、Fe2+、Fe3+对姜黄素有增色作用;苯甲酸钠、柠檬酸、酒石酸、Cu2+可使姜黄素褪色;维生素C、Na+、K+、Mg2+对姜黄素无明显影响;姜黄素是一种光敏性很强的物质,应避光保存。
In this paper we studied the stability of curcumin. The results showed that the curcumin was unstable in the environment of high temperature, strong acid or strong alkali. Sucrose, maltose, Zn^2+, Fe^2+ and Fe^3+ could enhance its colour. However, sodium benzoate, citric acid, tartaric acid and Cu^2+ could weaken its colour. Vitamin C, Na^+, K^+, Mg^2+ had little effect on it. This study also indicated that the curcumin was photosensitive and should be orotected from light.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第1期181-182,共2页
Science and Technology of Food Industry
基金
宁波市农业与社会发展攻关项目(2005C100036)。
关键词
姜黄素
稳定性
Curcumin
stability