| 不同环境条件对紫色大白菜花青素稳定性的影响 |
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| 引用本文： | 林文超,王德森,刘维信.不同环境条件对紫色大白菜花青素稳定性的影响[J].山东农业科学,2012,44(1):51-53. |
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| 作者姓名： | 林文超 王德森 刘维信 |
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| 作者单位： | 1. 青岛农业大学园林园艺学院,山东青岛,266109
2. 青岛市农业科学研究院,山东青岛,266109 |
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| 摘 要： | 以紫色大白菜为试材,研究了不同环境条件(光照、温度、pH值)下对花青素稳定性的影响。结果表明:在自然光照1～3 d内紫色大白菜花青素保存率在80%以上;紫色大白菜花青素具有一定的耐热性,但受热温度不能超过60℃;紫色大白菜花青素受pH值影响较大,为使紫色大白菜花青素保持稳定,溶液pH值应维持在酸性环境。
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| 关 键 词： | 紫色大白菜 花青素 稳定性 |
Effects of Different Environment Conditions on Stability of Anthocyanin in Purple Chinese Cabbage |
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| LIN Wen-chao
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WANG De-sen
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LIU Wei-xin.Effects of Different Environment Conditions on Stability of Anthocyanin in Purple Chinese Cabbage[J].Shandong Agricultural Sciences,2012,44(1):51-53. |
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| Authors: | LIN Wen-chao WANG De-sen LIU Wei-xin |
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| Institution: | 1 (1.College of Landscaping and Horticulture,Qingdao Agricultural University,Qingdao 266109,China; 2.Qingdao Institute of Agricultural Sciences,Qingdao 266109,China) |
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| Abstract: | The stability of anthocyanin in purple Chinese cabbage was studied under different environmental conditions(natural light,different temperatures and pH value).The results showed that anthocyanins extracted from the purple Chinese cabbage could be kept over 80% under natural light within 1~3 days.The anthocyanins in purple Chinese cabbage had moderate heat tolerance,but couldn’t endure the temperature over 60℃.The pH value also affected its stability,so acidic condition should be kept for it. |
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| Keywords: | Purple Chinese cabbage Anthocyanins Stability |
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