| 软枣猕猴桃花青素加工稳定性研究 |
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| 引用本文： | 高宇,刘怡菲,苏宏伟,孟凡金,赫亮,陈罡.软枣猕猴桃花青素加工稳定性研究[J].辽宁林业科技,2019(3):17-19,78. |
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| 作者姓名： | 高宇 刘怡菲 苏宏伟 孟凡金 赫亮 陈罡 |
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| 作者单位： | 辽宁省林业科学研究院;本溪县小市镇林业技术服务站 |
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| 基金项目： | 辽宁省科学事业公益研究基金项目(20170033) |
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| 摘 要： | 花青素的稳定性易受加工条件的影响,为提高花青素在果蔬深加工过程中的稳定性,以软枣猕猴桃为试材,对其花青素进行提取,比较光照、pH值、温度及金属离子对花青素保存率的影响。结果表明:避光处理是软枣猕猴桃花青素加工过程保持稳定性的有效方法;pH值3.0、温度25℃时花青素稳定性始终保持在较高水平;K^+、Na^+、Ca^2+对保持花青素的稳定性显著优于Mg^2+、Cu^2+。
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| 关 键 词： | 软枣猕猴桃 花青素 加工 稳定性 |
Studies on the processing stability of Actinidia arguta anthocyanin |
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| GAO Yu,LIU Yifei,SU Hongwei,MENG Fanjin,HE Liang,CHEN Gang.Studies on the processing stability of Actinidia arguta anthocyanin[J].Liaoning Forestry Science and Technology,2019(3):17-19,78. |
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| Authors: | GAO Yu LIU Yifei SU Hongwei MENG Fanjin HE Liang CHEN Gang |
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| Institution: | (Liaoning Academy of Forest Science,Shenyang 110032,China;Xiaoshi town forestry technology service station of Benxi county,Benxi 117100,China) |
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| Abstract: | The stability of anthocyanins is easily affected by processing conditions. In order to improve the stability of anthocyanins during deep processing of fruits and vegetables, the effects of different processing factors on the preservation rate of anthocyanins in Actinidia arguta were compared. Taking A. arguta as the research material, anthocyanins in A. arguta were extracted, and the effects of light, pH, temperature and metal ions on the preservation rate of anthocyanins were compared. The results showed that avoiding light was an effective method to keep anthocyanin stability during processing;anthocyanin was more stable at pH 3.0 and temperature 25℃;K^+、Na^+、Ca^2+ had better effects in maintaining anthocyanin stable than that of Mg^2+、Cu^2+. |
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| Keywords: | Actinidia arguta anthocyanin processing stability |
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