摘要
提取分离将军树果皮红色素,研究其稳定性、抗氧化性和抑菌性。结果表明:将军树果皮红色素在酸性、80℃以下温度和较弱光强下稳定,呈红色。它能有效清除系统中的羟基自由基和超氧阴离子,且清除效果与红色素浓度正相关。在将军树果皮红色素质量浓度为0.32 mg/mL时,对羟基自由基和超氧阴离子的清除率可分别达到67.0%和50.7%。将军树果皮红色素对3种供试菌生长的抑制效果为:枯草芽孢杆菌>金黄色葡萄球菌>大肠杆菌,且质量浓度越大,抑菌性越强。将军树果皮红色素具有一定的稳定性、较强的抗氧化性与抑菌性。
Glass-forming ability （GFA） of Co-Fe-Gd amorphous alloys was analyzed on the basis of the thermodynamics description of the ternary alloy sys＇tem by means of CALPHAD technique. This work was aimed at forecasting the optimal composition for glass-forming and calculating the driving forces for the formations of all crystalline phases of the supercooled liquid states. In comparison of some experiments with the deep eutectic point, it is found that this thermodynamics analysis can provide a certain theoretical guiding for fabrication of the ternary amorphous alloy.
出处
《食品科技》
CAS
北大核心
2013年第12期261-264,共4页
Food Science and Technology
基金
中央财政支持地方高校发展专项(CXTD33)
关键词
将军树
果皮色素
稳定性
抗氧化性
抑菌性
Sweet potato
Seedling raising
Coverage
Water content of soil
