摘要
研究常用食品添加剂对柿叶黄酮稳定性的影响。结果表明:葡萄糖和蔗糖对稳定性有一定影响;食盐和柠檬酸在高浓度时会影响其稳定性;苯甲酸钠对稳定性不造成影响;提取液对Zn2+稳定,对Fe2+不稳定,对低浓度的Mg2+、Ca2+较稳定,而对高浓度的Mg2+、Ca2+不稳定。
The stability of flavonoids in the persimmon leaves influenced by the food additive was studied in the paper.The results were as follows： Glucose and sucrose somewhat influenced stability;it was influenced in high salt and citric acid concentration;sodium benzoate has no effect on stability;it was stabled with Zn2 ＋ and instability with Fe2＋,for Mg2＋ and Ca2＋,stabled in low concentration,instability in high concentration.
出处
《食品研究与开发》
CAS
北大核心
2010年第6期45-47,共3页
Food Research and Development
关键词
柿叶
黄酮
食品添加剂
稳定性
persimmon leaves
flavonoids
food additive
stability
