摘要
以红树莓花色苷为研究对象,系统研究了光照、温度、pH、食品添加剂和金属离子对树莓花色苷稳定性的影响。结果表明,随加热温度的升高花色苷稳定性下降,在60℃以下花色苷稳定;室外自然光照花色苷不稳定,避光条件下稳定性良好;在pH1.0和pH3.0时花色苷稳定,pH5.0、7.0、9.0花色苷不稳定。食品添加剂苯甲酸钠和蔗糖使花色苷稳定性增加,抗坏血酸使花色苷稳定性降低。金属Al3+离子对花色苷具有增色效应,Al3+和Ca2+对花色苷稳定性无影响。
Effect of light,temperature,pH value,food additives and metal ions on the stability of anthocyanins from red raspberry was studied. The results showed that the stability of anthocyanins decreased with the increase of temperature,and anthocyanins were stable at the temperature lower than 60℃. Anthocyanins were instable outdoor natural light,and anthocynains were stable in the dark compared with outer natural light. Anthocyanins were stable at pill.0 and 3.0,but instable at pH5.0,7.0 and 9.0. Sodium benzoate and sucrose increased the stability of anthocyanins,while ascorbic acid reduced the stability of anthocyanins. The Al3＋ showed significant color-enhancing effect while Al3＋ and Ca2＋ had no influence on the stability of anthocyanins.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第10期205-208,共4页
Science and Technology of Food Industry
基金
辽宁省食品安全重点实验室开放课题(LNSAKF2011016)
