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| 温度、pH值和光照对蓝莓汁花色苷稳定性的影响 | |
| 引用本文： | 陆卿卿,张丽霞,刘小莉,董明盛,周剑忠.温度、pH值和光照对蓝莓汁花色苷稳定性的影响[J].江西农业学报,2012,24(12):131-133. |
| 作者姓名： | 陆卿卿 张丽霞 刘小莉 董明盛 周剑忠 |
| 作者单位： | 1. 江苏省农业科学院农产品加工研究所,江苏南京210014;南京农业大学食品科技学院,江苏南京210095 2. 江苏省农业科学院农产品加工研究所,江苏南京,210014 3. 南京农业大学食品科技学院,江苏南京,210095 |
| 摘 要： | 研究了温度、pH值、光照对蓝莓汁花色苷稳定性的影响,结果表明:花色苷在酸性介质中保持其本色——红色,而在碱性介质中则相对较不稳定;蓝莓花色苷在自然光直射下褪色较快,在避光条件下褪色相对较慢;蓝莓汁中的花色苷在60℃以下的热稳定性较好,加热4 h后,其花色苷残留率达80%以上。 |
| 关 键 词： | 蓝莓 花色苷 稳定性 |
Effects of Temperature, pH-value, and Light on Stability of Anthocyanin in Blueberry Juice |
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| LU Qing-qing , ZHANG Li-xia , LIU Xiao-li , DONG Ming-sheng , ZHOU Jian-zhong.Effects of Temperature, pH-value, and Light on Stability of Anthocyanin in Blueberry Juice[J].Acta Agriculturae Jiangxi,2012,24(12):131-133. | |
| Authors: | LU Qing-qing ZHANG Li-xia LIU Xiao-li DONG Ming-sheng ZHOU Jian-zhong |
| Institution: | 1(1.Institute of Agro-product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China; 2.Food Science and Technology Institute,Nanjing Agricultural University,Nanjing 210095,China) |
| Abstract: | The effects of temperature,pH-value,and light source on the stability of anthocyanin in the blueberry juice were studied in this paper.The results showed that anthocyanin maintained its red color only in acidic circumstance,but was not stable in alkaline circumstance.Blueberry juice anthocyanin faded faster in natural light than in dark condition.Blueberry juice anthocyanin had a higher stability at the temperature of 60 ℃.After being heated for 4 hours,the residual rate of anthocyanin stayed above 80%. |
| Keywords: | Blueberry Anthocyanin Stability |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |