食品工业科技2013，Vol.34Issue(13)：119-124,6.
兔眼蓝莓花青素稳定性研究
Study on the stability of premier blueberry anthocyanins
摘要
Abstract
The stability of anthocyanins of premier rabbiteye blueberry was investigated.The stability of anthocyanins extracted from blueberry fruit was significantly influenced by pH,sunlight and natural light; however it was not influenced by Na +.The stability of anthocyanins extracted from blueberry fruit was improved by Sodium benzolate,more than 1.2mmol/L Zn2+,more than 12mmol/L Cu2+,more than 12mmol/L Ca2+,more than 10％ sucrose and more than 10％ glucose ;while it was decreased by Fe3+,Fe2+,oxidant,reductant,vitamin C,low concentration of sucrose and fructose.The adverse effects made by light,pH,Fe3 +,Fe2+,vitamin C,low concentration of sucrose and fructose on the stability of anthocyanins should be avoided during process and storage of Premier Rabbiteye blueberry fruit.关键词
蓝莓/花青素/金属离子/食品添加剂/稳定性Key words
blueberry/ anthocyanins/ metalion/ food additive/ stability分类
轻工纺织引用本文复制引用
严红光,张文华,丁之恩..兔眼蓝莓花青素稳定性研究[J].食品工业科技,2013,34(13):119-124,6.基金项目
博士科研启动项目(BS201008). （BS201008）
