摘要
以紫色大白菜为试材,研究了不同环境条件(光照、温度、pH值)下对花青素稳定性的影响。结果表明:在自然光照1～3 d内紫色大白菜花青素保存率在80%以上;紫色大白菜花青素具有一定的耐热性,但受热温度不能超过60℃;紫色大白菜花青素受pH值影响较大,为使紫色大白菜花青素保持稳定,溶液pH值应维持在酸性环境。
The stability of anthocyanin in purple Chinese cabbage was studied under different environmental conditions（natural light,different temperatures and pH value）.The results showed that anthocyanins extracted from the purple Chinese cabbage could be kept over 80% under natural light within 1~3 days.The anthocyanins in purple Chinese cabbage had moderate heat tolerance,but couldn＇t endure the temperature over 60℃.The pH value also affected its stability,so acidic condition should be kept for it.
出处
《山东农业科学》
2012年第1期51-53,共3页
Shandong Agricultural Sciences
基金
国家科技支撑计划项目(2008BADB1B01)资助
关键词
紫色大白菜
花青素
稳定性
Purple Chinese cabbage
Anthocyanins
Stability
