| 刘锴栋.番石榴加工过程中花青素的稳定性研究[J].中国南方果树,2014,43(1): |
| 番石榴加工过程中花青素的稳定性研究 |
| Study on the Stability of Anthocyanins during the Processing of Psidium guajava |
| 投稿时间：2013-10-26 修订日期：2013-11-21 |
| DOI： |
| 中文关键词: 番石榴 花青素 稳定性 |
| 英文关键词:Psidium guajava Anthocyanins Stability |
| 基金项目: |
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| 中文摘要: |
| 为探索番石榴加工过程中花青素的稳定性限制因素，以廉江本地番石榴为试材，研究pH、光照、温度、部分添加剂以及金属离子对番石榴果汁中花青素稳定性的影响。结果表明：番石榴果汁中花青素含量对pH、光和高温等情况比较敏感。Vc和蔗糖可以适当增加花青素的稳定性，但苯甲酸钠对花青素稳定性影响不显著。Na 、K 、Cu2 对果汁中花青素的稳定性无显著影响；而Fe3 、浓度达到0.10mol/L的Ca2 及浓度大于0.05mol/L的Mg2 有降低蓝莓花青素稳定性的效果。 |
| 英文摘要: |
| In this experiment, the effects of pH, light, temperature, some of the additives and metal ions on the stability of anthocyanins in Psidium guajava juice. The results showed that anthocyanins in Psidium guajava juice were sensitive to pH, light and high temperature. The stability of anthocyanins was increased by Vc and sucrose. However, sodium benzoate had no obvious effect on the stability of anthocyanins in the juice. Na 、K 、Cu2 had no obvious effects on the stability of anthocyanins, while the stability of anthocyanins was decreased by Fe3 , the concentration reached 0.10mol/L of Ca2 and the concentration morn than 0.05 mol/L. |
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