摘要
为确定十大功劳果实原汁的光热稳定性,测定了在不同的光质、容器、杀菌方式和贮藏温度下十大功劳果实原汁的稳定性.结果表明,在100℃杀菌10min、贮藏于0～4℃有利于十大功劳果实原汁的稳定性,不同的容器对其稳定性影响不大;对于不同的辅色素,VC对其影响不大,而柠檬酸对其稳定性的保护具有较大作用.
In order to identify the light and heat stability of pigments in Mahonia raw juice,this paper measures the stability in different light quality,container,sterilization and storage temperature.The results show that the stability for pigments in Mahonia raw juice is improved under conditions of 100 ℃ for 10 min and sterilization storage at 0~4 ℃.Different containers,accessory pigment and Vc have little effect on stability whereas citric acid has a bigger effect on the protection of the stability.
出处
《浙江树人大学学报（自然科学版）》
2012年第2期24-28,共5页
Journal of Zhejiang Shuren University(Acta Scientiarum Naturalium)
基金
浙江树人大学学生科研项目(2011C1017)
关键词
十大功劳
果实原汁
色素
稳定性
保护技术
Mahonia of raw juice
pigment
stability
protection technology
