甜菜红素稳定性的研究

Study on the Stability of Betalains

本文研究了影响甜菜红素稳定性的因素。实验结果表明,随着氧化剂、还原剂、pH的增加,甜菜红素吸光度降低,甜菜红素的稳定性变差。因此,甜菜红素可以用于冰激凌等低温加工的食品中。

This article studies the factors that affect the stability of betalains.The experimental results indicate that with the increase of oxidants,reducing agents,and pH,the absorbance of betalains decreases and the stability of betalains deteriorates.Therefore,betalains can be used in low-temperature processed foods such as ice cream.