食品工业科技Issue(4)：155-157,3.
白藜芦醇苷的稳定性研究
Study on the stability of piceid
叶秋雄 1黄苇1
作者信息
- 1. 华南农业大学食品学院,广东,广州,510642
- 折叠
摘要
Abstract
According to spectrophotometry,the influences of temperature, illumination, acidity and alkalinity, oxidant were studied. The results showed that:piceid had poor stability to heat, ultraviolet light, especially direct sunlight.Oxidant had a great effect on piceid stability, piceid was more stable in a wide range of pH. Piceid extraction and isolation were more appropriate of storage at room temperature,the weak acidic or neutral and dark.关键词
白藜芦醇苷/稳定性/测定Key words
piceid/ stability/ determination分类
轻工纺织引用本文复制引用
叶秋雄,黄苇..白藜芦醇苷的稳定性研究[J].食品工业科技,2011,(4):155-157,3.
