期刊论文

Research on the stability of extracted anthocyanin from vitis

中文

食品科技

1005-9989

2006

31

12

110-112

10.3969/j.issn.1005-9989.2006.12.032

本校为第一机构

刺葡萄皮富含色素，具有良好的开发前景。研究了不同浓度的双氧水、抗坏血酸、亚硫酸钠、山梨酸钾和苯甲酸钠溶液对刺葡萄色素的影响，结果表明：双氧水能与刺葡萄色素发生强烈的氧化作用；抗坏血酸、亚硫酸钠对色素没有辅色作用。反而会加速色素液的褪色，且随浓度的增大，褪色速度加快；低浓度（≤0．05g／mL）的山梨酸钾和苯甲酸钠溶液对色素的影响较小。

Effect of different concentration of hydrogen peroxide, asco bic acid, sodium sulfite, potassium sorbate and sodium benzoate on the stability of extracted anthocyanin from vitis were studied, it was found that vitis anthocyanin can be rapidly oxidized by hydrogen peroxide, asco bic acid and sodium sulfite decreased the stability of vitis anthocyanin, and the higher the concentration they were, the more rapid the decline speed was, low concentration of potassium s...