江西农业学报2012，Vol.24Issue(12)：131-133,3.
温度、pH值和光照对蓝莓汁花色苷稳定性的影响
Effects of Temperature, pH-value, and Light on Stability of Anthocyanin in Blueberry Juice
摘要
Abstract
The effects of temperature, pH - value, and light source on the stability of anthocyanin in the blueberry juice were studied in this paper. The results showed that anthocyanin maintained its red color only in acidic circumstance, but was not stable in alkaline circumstance. Blueberry juice anthocyanin faded faster in natural light than in dark condition. Blueberry juice anthocyanin had a higher stability at the temperature of 60 T. After being heated for 4 hours, the residual rate of anthocyanin stayed above 80%.关键词
蓝莓/花色苷/稳定性Key words
Blueberry/ Anthocyanin/ Stability分类
农业科技引用本文复制引用
陆卿卿,张丽霞,刘小莉,董明盛,周剑忠..温度、pH值和光照对蓝莓汁花色苷稳定性的影响[J].江西农业学报,2012,24(12):131-133,3.基金项目
江苏省农业自主创新[cx(11)2066)]. （11）
