食品工业科技Issue(9)：354-356,3.
“黑美人”马铃薯色素稳定性的研究
Study on the stability of ＂Black Beauty＂ potato pigment
曹竑 1丁学海 1王爱国1
作者信息
- 1. 西北民族大学生命科学与工程学院,甘肃兰州730030
- 折叠
摘要
Abstract
＂Black Beauty＂ potato was a new variety of potato which was successfully chosen and cultivated by Long Shen Institute of Space Breeding in Lanzhou using 3 years.It contained healthy and natural anthocyanin pigment which had an obvious function of antioxidant.The quality of that pigment was stable in the acid environment.Light and heat would speed up the degradation of that pigment;Within the scope of test add,metalion K＋,Ca2＋,Al3＋ did＇t influence the pigment.Na＋,Mg2＋ would deepen the color of it.What was more,Fe3＋,Cu2＋ would change the color of the pigment solution.Additives liked sucrose,citric acid,sodium benzoate,ect,did＇t influence the pigment,and H2O2,Na2SO3 influenced the stability of the pigment obviously.关键词
“黑美人”马铃薯/色素/稳定性Key words
＂Black Beauty＂ potato/pigment/stability ℃分类
轻工纺织引用本文复制引用
曹竑,丁学海,王爱国..“黑美人”马铃薯色素稳定性的研究[J].食品工业科技,2011,(9):354-356,3.
