| 鸡血李红色素稳定性的动力学研究 |
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| 引用本文： | 麻朋友 肖卓炳. 鸡血李红色素稳定性的动力学研究[J]. 吉首大学学报(自然科学版), 1999, 20(4): 83-85 |
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| 作者姓名： | 麻朋友 肖卓炳 |
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| 作者单位： | 吉首大学生命科学与化学学院,湖南吉首 |
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| 摘 要： | 研究从鸡血李中提取出的红色素的稳定性及热降解动力学 结果表明 ,pH值不仅影响色素的色泽 ,同时也影响色素的降解 ,pH =5时最稳定 ;Vc ,Fe3+ ,Cu2 + 离子促进色素降解 ,而蔗糖、果糖等对色素无促进作用 色素适合酸性食品着色
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| 关 键 词： | 鸡血李红色素 稳定性 动力学 |
Kinetic Study on Stability of Haematochrome in Spatholobus Plum |
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| MA Ming-you,XIAO Zhuo-bin,YAO Jun. Kinetic Study on Stability of Haematochrome in Spatholobus Plum[J]. Journal of Jishou University(Natural Science Edition), 1999, 20(4): 83-85 |
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| Authors: | MA Ming-you XIAO Zhuo-bin YAO Jun |
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| Abstract: | The thesis studies the stability and the kinetics of thermal degradation of haematochrome extracted from spatholobus plum.The resultindicates that the pH-value affected not only the color of the pigment but also its degradeation.When pH=5,it is the most stable,ions such as Vc,Fe 3+ ,Cu 2+ accelerate the degradation of pigments while sacharose and levulose etc.have no promoter action towards pigment ,The pigment is suitable for coloration of acid food. |
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| Keywords: | Haematochrome in spatholobus plum stability kinetics |
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