食品与发酵工业2011，Vol.37Issue(4)：64-67,4.
多酚对杨梅花色苷的辅色作用及稳定性的影响
Study on Copigmentation and Color Stability of Polyphenol on Myrica rubra Sieb.et Zucc Anthocyanins
摘要
Abstract
The changes of various factors that affected copigmentation and color stability of Myrica Rubra Sieb. et Zucc Anthocyanins in steeping red bayberry wine during different storage stages were investigated,including the contents of the polyphenol and anthocyanins, the maximum absorption wavelength, and the color. Also, the correlation analysis was carried out. Results showed the contents of the polyphenol and anthocyanins first increased and then decreased during different storage stages. The maximum absorption wavelength of Myrica Rubra Sieb. et Zucc Anthocyanins showed blue shift and gradually decreased. Also, the correlation analyses showed the contents of the polyphenol and anthocyanins had significant positive correlation with the maximum absorption wavelength.关键词
浸泡型杨梅酒/花色苷/多酚/辅色作用/稳定性Key words
steeping red bayberry wine/ anthocyanins/ polyphenol/ copigmentation/ stability引用本文复制引用
李永强,杨士花,付晓萍,高斌..多酚对杨梅花色苷的辅色作用及稳定性的影响[J].食品与发酵工业,2011,37(4):64-67,4.基金项目
云南农业大学科研启动基金(A2002156) （A2002156）
