| 兰甸果色素的稳定性研究 |
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| 引用本文： | 吴春,闫萍,陈平,吴艳华,梁旭升. 兰甸果色素的稳定性研究[J]. 哈尔滨商业大学学报(自然科学版), 1996, 0(2) |
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| 作者姓名： | 吴春 闫萍 陈平 吴艳华 梁旭升 |
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| 作者单位： | 黑龙江商学院基础部!哈尔滨，150076，黑龙江商学院基础部!哈尔滨，150076，黑龙江商学院基础部!哈尔滨，150076，黑龙江商学院基础部!哈尔滨，150076，黑龙江商学院基础部!哈尔滨，150076 |
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| 摘 要： | 考察了光线、温度、p H值、氧气及部分金属离子 ,食品添加剂等对兰甸果色素的稳定性影响。结果表明 ,p H值过高 ,光及 K+离子是导致兰甸果色素破坏的主要因素 ,十二烷基硫酸钠、EDTA、Al3+离子具有显著的护色作用。相对而言 ,热、氧气对兰甸果色素的保存率影响不明显。
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| 关 键 词： | 兰甸果色素 稳定性 色素稳定化剂 |
STUDY ON STABILITY OF ORCHID PASTURE FRUIT PIGMENT |
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| Wu Chun Yan Ping Chen Ping Wu Yanhua L iang Xusheng. STUDY ON STABILITY OF ORCHID PASTURE FRUIT PIGMENT[J]. Journal of Harbin University of Commerce :Natural Sciences Edition, 1996, 0(2) |
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| Authors: | Wu Chun Yan Ping Chen Ping Wu Yanhua L iang Xusheng |
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| Abstract: | The major factors including light,p H,temperature,oxygen,some metal ions and food additives etc.were investigated to stability for orchid pasture fruit pigment.Light, p H,K( I) were found to be acrucial effect and EDTA.AI( ) .C1 2 H2 5SO4Na had significant protective action.Relatively,the effect of Oxygen,temperature were in significant on the retention of pigment. |
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| Keywords: | orchid pasture fruit pigment stability pigment stabilizer |
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