东北林业大学学报
東北林業大學學報
동북임업대학학보
JOURNAL OF NORTHEAST FORESTRY UNIVERSITY
2014年
3期
48-54
,共7页
天竺葵%花色苷%稳定性%保色剂
天竺葵%花色苷%穩定性%保色劑
천축규%화색감%은정성%보색제
Pelargonium hortorum%Anthocyanins%Stability%Color protecting
研究探讨了不同温度、光、pH值、金属离子、糖和有机酸因子处理对天竺葵花色苷的稳定性的影响及保色剂的选择。结果表明:天竺葵花色苷有一定的耐热性,光照加速花色苷降解;对pH值敏感,随pH值增加,天竺葵花色苷溶液颜色由玫红色最后变为黄绿色;常温下,长时间保存花色苷的最佳pH值为1。不同金属离子、糖和有机酸对天竺葵花色苷影响不同,Ca2+、蔗糖和柠檬酸有很明显的增色效果。最佳保色剂组合:5%蔗糖+7%柠檬酸+0.01 mol· L-1 Ca2+。
研究探討瞭不同溫度、光、pH值、金屬離子、糖和有機痠因子處理對天竺葵花色苷的穩定性的影響及保色劑的選擇。結果錶明:天竺葵花色苷有一定的耐熱性,光照加速花色苷降解;對pH值敏感,隨pH值增加,天竺葵花色苷溶液顏色由玫紅色最後變為黃綠色;常溫下,長時間保存花色苷的最佳pH值為1。不同金屬離子、糖和有機痠對天竺葵花色苷影響不同,Ca2+、蔗糖和檸檬痠有很明顯的增色效果。最佳保色劑組閤:5%蔗糖+7%檸檬痠+0.01 mol· L-1 Ca2+。
연구탐토료불동온도、광、pH치、금속리자、당화유궤산인자처리대천축규화색감적은정성적영향급보색제적선택。결과표명:천축규화색감유일정적내열성,광조가속화색감강해;대pH치민감,수pH치증가,천축규화색감용액안색유매홍색최후변위황록색;상온하,장시간보존화색감적최가pH치위1。불동금속리자、당화유궤산대천축규화색감영향불동,Ca2+、자당화저몽산유흔명현적증색효과。최가보색제조합:5%자당+7%저몽산+0.01 mol· L-1 Ca2+。
An experiment was conducted to study different factors on the stability of anthocyanins from Pelargonium hortorum and the chose of the pressed flower protecting including temperature, lighter, pH, metal ions, saccharides and organic acids. The thermal stability of anthocyanins from P.horot rum is excellent in some ways, and the light can destroy anthocyanins further .The anthocyanins are extremely sensitive to pH.With the increasing of pH, the color changes from rose-red finally to yellow-green.At room temperature, the optimum pH for storage of anthocyanin is 1.Different metal ions, saccharides and organic acids have different influences.Ca2+,sucrose and citric acid significantly have a better effect.The best color protecting group is 5%sucrose +7%citric acid +0.01 mol· L-1 Ca2+.