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中国精品科技期刊2020
兔眼蓝莓花青素稳定性研究[J]. 食品工业科技, 2013, (13): 119-124. DOI: 10.13386/j.issn1002-0306.2013.13.042
引用本文: 兔眼蓝莓花青素稳定性研究[J]. 食品工业科技, 2013, (13): 119-124. DOI: 10.13386/j.issn1002-0306.2013.13.042
Study on the stability of premier blueberry anthocyanins[J]. Science and Technology of Food Industry, 2013, (13): 119-124. DOI: 10.13386/j.issn1002-0306.2013.13.042
Citation: Study on the stability of premier blueberry anthocyanins[J]. Science and Technology of Food Industry, 2013, (13): 119-124. DOI: 10.13386/j.issn1002-0306.2013.13.042

兔眼蓝莓花青素稳定性研究

Study on the stability of premier blueberry anthocyanins

  • 摘要: 研究了杰兔兔眼蓝莓花青素提取液的稳定性。研究结果表明:pH、日光和自然光均显著影响蓝莓花青素稳定性,但Na+对蓝莓花青素稳定性影响不显著。苯甲酸钠、浓度高于1.2mmol/L的Zn2+、浓度高于12mmol/L的Cu2+和Ca2+、浓度高于10%的蔗糖和葡萄糖有改善蓝莓花青素稳定性效果;而Fe3+、Fe2+、氧化还原剂、VC、低浓度的蔗糖、果糖有微弱降低蓝莓花青素稳定性的效果。在杰兔·兔眼蓝莓加工和贮藏过程中需要注意避免光照,pH,Fe3+、Fe2+、VC、低浓度的蔗糖和果糖产生的不利影响。 

     

    Abstract: The stability of anthocyanins of premier rabbiteye blueberry was investigated.The stability of anthocyanins extracted from blueberry fruit was significantly influenced by pH, sunlight and natural light; however it was not influenced by Na+ .The stability of anthocyanins extracted from blueberry fruit was improved by Sodium benzolate, more than 1.2mmol/L Zn2+ , more than 12mmol/L Cu2+ , more than 12mmol/L Ca2+ , more than 10% sucrose and more than 10% glucose; while it was decreased by Fe3+ , Fe2+ , oxidant, reductant, vitamin C, low concentration of sucrose and fructose.The adverse effects made by light, pH, Fe3+ , Fe2+ , vitamin C, low concentration of sucrose and fructose on the stability of anthocyanins should be avoided during process and storage of Premier Rabbiteye blueberry fruit.

     

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