摘要
对温度、金属离子、酸碱、光、氧化剂和还原剂对白英果红色素稳定性的影响进行了研究。结果表明:白英果红色素热稳定性较好,耐酸和弱碱,抗氧化性和抗还原性较好,光照、常见金属离子中Fe3+和Al3+引起白英果红色素的损失较大。
The stabilities of Solarium Lyratum Thunb fruits red pigment were studied. The result showed that the product had good product stability in the heating, acid and mild condition. It had good antioxidative and reduction power stability. Illumination ,Fe^3＋ and Al^3＋ showed negative effect on the pigment.
出处
《食品研究与开发》
CAS
北大核心
2007年第7期38-41,共4页
Food Research and Development
关键词
白英果
色素
稳定性
Solarium Lyratum Thunb fruits
pigment
stabilities
