摘要
以广东省廉江市番石榴为试材,研究pH值、光照、温度、部分添加剂以及金属离子对番石榴果汁中花青素稳定性的影响。结果表明,番石榴果汁中花青素含量对pH值、光和高温等比较敏感。维生素C和蔗糖可以适当增加花青素的稳定性,苯甲酸钠对花青素稳定性影响不显著。Na+、K+、Cu2+对花青素的稳定性无显著影响;而Fe3+、0.10mol/L Ca2+及浓度大于0.05mol/L的Mg2+有降低番石榴花青素稳定性的效果。
In this study, the effects of pH value, light, temperature, several additives and metal ions on the stability of anthoeyanins in Psidium guajava juice were tested. The results showed that anthoeyanins in Psidium guajava juice were sensitive to pH value, light and high temperature. The stability of anthocyanins was increased by Ve and sucrose. However, sodium benzoate, Na＋ , K＋ and Cu2＋ had no obvious effects on the stability of anthoeyanins. The stability of anthocyanins was decreased by Fe3＋ , 0. 10 mol/L Cae＋ and Mg2＋ at concentration more than 0. 05 mol/L.
出处
《中国南方果树》
北大核心
2014年第1期9-12,17,共5页
South China Fruits
基金
国家星火计划(2012GA780014
2013GA780081
2013GA780093)
广东高校优秀青年创新人才培养计划项目(LYM11087)
广东高校边缘热带特色植物工程开发中心项目(GCZX-B1002)
广东省湛江市科技攻关计划项目(2012C0203
2011C3106019
2012C3102019)
湛江师范学院创新团队项目(2013CXTD05)资助
关键词
番石榴
花青素
稳定性
Psidiumguajava
anthocyanins
stability
