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圣女果色素稳定性研究 被引量:2

Study on the Stability of the Pigment of Lycopersivonesculentum Mill.
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摘要 从圣女果果肉中提取色素,研究分析了温度、光照、p H值、氧化剂和还原剂、金属离子、食品添加剂等对圣女果果肉色素稳定性的影响。结果表明,圣女果果肉色素在45℃以下,p H值为3~8时稳定性较好,对氧化剂H_2O_2,常见食品添加剂和金属离子K^+,Ca^(2+),Na^+,Mg^(2+)具有较好的稳定性,对紫外光和室外日光及Cu^(2+),Zn^(2+)和还原剂Na2SO3不稳定。 The pigment was extracted from Lycopersivonesculentum Mill.,the effects of temperature,light,p H,oxidant and reducing agent,metal ions and food additives on the stability of the pigment of Lycopersivonesculentum Mill. Pulp were studied.The experimental results showed that the pigment of Lycopersivonesculentum Mill. was stable under 45 ℃ and p H 3~8, the pigment had good stability for oxidant H_2O_2,common food additives and metal ions K~+,Ca^(2+),Na~+ and Mg^(2+),but the pigment was unstable for ultraviolet and outdoor sunlight,Cu^(2+),Zn^(2+) and reducing agent Na_2SO_3.
作者 张燕 张洪斌 王和飞 ZHANG Yan;ZHANG Hongbin;WANG Hefei(College of Ocean Science and Technology,Hainan Tropical Ocean University,Sanya,Hainan 572022,China;College of Life Sciences and Ecology,Hainan Tropical Ocean University,Sanya,Hainan 572022,China)
出处 《农产品加工》 2018年第8期13-15,18,共4页 Farm Products Processing
基金 三亚市院地科技合作项目(2017YD08)
关键词 圣女果 色素 稳定性 Lycopersivonesculentum Mill. pigment stability
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