摘要
以越橘浓缩汁为原料,通过单因素试验和正交试验系统考察了pH、温度、时间、离子种类、氧化剂等因素对越橘花色苷稳定性的影响。结果表明,温度对于越橘花色苷影响显著,温度越低越橘花色苷稳定性越好;pH在1.0～3.0范围,花色苷相对稳定;K+、Fe2+、Sn2+对越橘花色苷有一定的保护作用;氧化剂对花色苷影响显著且与浓度成线性关系;当温度4℃、pH=3.0、时间5 h时花色苷稳定性最好。
The concentrated juice of lingonberry was used as the experimental material and we focus on some factors which have an effect on the stability of anthocyanin such as pH,temperature,storing time,metal ions and oxidants.Results showed that the stability of anthocyanin was affected significantly by the temperature and it was more stable at a lower temperature;the stability of anthocyanin was relatively steadying when the pH was from 1.0 to 3.0;K＋,Fe2＋and Sn2＋have an protective effect on the stability of anthocyanin;the oxidants affected the stability of anthocyanin significantly and have a linear relationship with its concentration;anthocyanin from lingonberry was more stable under pH3.0,4 ℃ temperature and 5 h storing time.
出处
《食品研究与开发》
CAS
北大核心
2013年第19期5-8,共4页
Food Research and Development
基金
国家"十二五"科技支撑计划项目(2011BAD10B00)
关键词
越橘
花色苷
稳定性
lingonberry
anthocyanin
stability
