| 杨梅花色苷及色泽稳定性研究 |
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| 引用本文： | 陈健初,苏平,叶兴乾.杨梅花色苷及色泽稳定性研究[J].浙江大学学报(农业与生命科学版),1994(2). |
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| 作者姓名： | 陈健初 苏平 叶兴乾 |
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| 作者单位： | 浙江农业大学食品科学与技术系 |
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| 摘 要： | 研究了茶多酚、铁离子、铝离子对杨梅花色昔和色泽稳定性的影响，结果表明，所有处理样品（包括对照）的花色苷降解均遵循动力学一级反应规律，而统计结果表明，茶多酚、铁离子、铝离子对花色苷及色泽稳定性均无显著影响．
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| 关 键 词： | 杨梅 花色苷 色泽 稳定性 降解 |
Study on the stability of anthocyanins and its color in Yang-Mei juice. |
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| Chen Jianchu, Su Ping, Ye Xingqian.Study on the stability of anthocyanins and its color in Yang-Mei juice.[J].Journal of Zhejiang University(Agriculture & Life Sciences),1994(2). |
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| Authors: | Chen Jianchu Su Ping Ye Xingqian |
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| Abstract: | The effect of tea polyphenols,ferric ions,Aluminum ions on the stability of antho-cyanins and its color in the diluted Yang- Mei juice was studied.It showed that the degradation of anthocyanins in all samples followed the firstorder reaction of chemical kinetics. No significant ef-fect of these factors on anthocyanins and its color was found by statistical analysis. |
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| Keywords: | Yang-Mei anthocyanins color stability degradation |
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