食品工业科技2015，Vol.36Issue(13)：60-65,71,7.DOI:10.13386/j.issn1002-0306.2015.13.004
不同品种蓝莓花色苷稳定性的比较研究
Comparing stability of anthocyanins from different varieties of blueberries
摘要
Abstract
The effect of temperature,light,pH,metal ions,oxidants,reducing agents,sugar,preservative (sodium benzoate,potassium sorbate),antioxidant (d-sodium erythorbate)as well as the bottle material on stability of anthocyanins in two different kinds of blueberry were discussed in the experiment.Results showed that only in acidic environments,the pigment had high stability.Anthocyanins had low fever and light stability.Oxidant and reductant had strong destructive effect to blueberry anthocyanins,but sucrose had counterproductive.PET was suitable for packaging materials.In conclusion,the low bush blueberry anthocyanins had higher stability than the high bush blueberry anthocyanins in the same conditions.So it should choose the right variety of blueberry when producing or extracting the anthocyanins.关键词
蓝莓/花色苷/稳定性Key words
blueberries/anthocyanins/stability分类
轻工纺织引用本文复制引用
田密霞,胡文忠,李亚东,刘程惠,姜爱丽..不同品种蓝莓花色苷稳定性的比较研究[J].食品工业科技,2015,36(13):60-65,71,7.基金项目
农业部2011公益性行业(农业)科研专项小浆果产业技术研究与实验示范(201103037) （农业）
吉林省财政厅项目(2012004) （2012004）
吉林省科技厅发展计划项目(20110828) （20110828）
中央高校自主科研项目(DC13010307) （DC13010307）
大连民族学院大学生创新创业训练计划项目(X2013046). （X2013046）
