摘要
研究了原花青素在不同条件下的稳定性,结果表明:原花青素光稳定性较差;低pH值稳定性较好;热稳定性较好,但在60℃以上温度时原花青素会受到一定影响;添加剂Vc、亚硫酸氢钠可提高葡萄籽原花青素的稳定性;Fe2+和Sn2+对原花青素有明显的破坏作用,Cu^(2+)、Pb^(2+)、Mn^(2+)影响较小,Al^(3+)、Zn^(2+)、Na^(+)、Mg^(2+)影响较大。
In this paper, stabilization of proanthocyanidins from grape seeds（GSPE）were studied. Results howed GSPE could reduce quickly when it was directly exposed to light.GSPE was stable when it was in low pH value and the environmental temperature was not higher than 60 ℃. Additive （Vc, NaHSO3） could protect GSPE from loss for light to some extent. The stabilization of GSPE was destroyed when Fe^2＋ or Sn^2＋was added to its medium, whereas other metal ions had no such obvious effect on its stabilization.
出处
《食品研究与开发》
CAS
北大核心
2007年第10期71-73,共3页
Food Research and Development
关键词
葡萄籽
原花青素
稳定性
grape seeds
proanthocyanidins
stabilization
