| 葡萄籽原花色素的稳定性分析 |
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| 引用本文： | 李润丰,吕晓玲,李凤英,何保江,王红霞.葡萄籽原花色素的稳定性分析[J].河北科技师范学院学报,2005,19(4):35-38. |
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| 作者姓名： | 李润丰 吕晓玲 李凤英 何保江 王红霞 |
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| 作者单位： | 河北科技师范学院,食品工程系;天津科技大学,食品学院 |
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| 摘 要： | 研究了热、光、pH值、金属离子及防腐剂等因素对原花色素稳定性的影响,结果表明：原花色素在pH为7．5以下的条件稳定，长时间的加热对原花色素有一定的影响，此外，原花色素对自然光、Fe^3＋、半胱氨酸、过氧化氢非常敏感。而受糖、防腐剂、有机酸的影响相对较小。
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| 关 键 词： | 葡萄籽 原花色素 稳定性 |
| 文章编号： | 1672-7983(2005)04-0035-04 |
| 修稿时间： | 2005年6月24日 |
Stability of Proanthocyanidin in Grape Seed |
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| LI Run-feng,L Xiao-ling,LI Feng-ying,HE Bao-jiang,WANG Hong-xia.Stability of Proanthocyanidin in Grape Seed[J].Journal of Hebei Normal University of Science & Technology,2005,19(4):35-38. |
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| Authors: | LI Run-feng L Xiao-ling LI Feng-ying HE Bao-jiang WANG Hong-xia |
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| Institution: | LI Run-feng,L(U) Xiao-ling,LI Feng-ying,HE Bao-jiang,WANG Hong-xia |
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| Abstract: | The effects of heating, light, oxidant levels, pH value, metal cations and preservatives on the stability of proanthocyanidin in grape seeds were studied and the results showed the following: Proanthocyanidin is stable when pH value is below 7. 5; heating for long time has some influences on proanthocyanidin; and, in addition, proanthocyanidin is sensitive to natural light, Fe3+ , cysteine, and oxidants; however, sugar, preservative and organic acid have relatively less influence. |
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| Keywords: | grape seed proanthocyanidin stability |
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