山东农业科学2012，Vol.44Issue(1)：51-53,3.
不同环境条件对紫色大白菜花青素稳定性的影响
Effects of Different Environment Conditions on Stability of Anthocyanin in Purple Chinese Cabbage
摘要
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 o-ver 60℃. The pH value also affected its stability, so acidic condition should be kept for it.关键词
紫色大白菜/花青素/稳定性Key words
Purple Chinese cabbage/ Anthocyanins/ Stability分类
农业科技引用本文复制引用
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):51-53,3.基金项目
国家科技支撑计划项目(2008BADB1B01)资助. （2008BADB1B01）
