哈尔滨商业大学学报（自然科学版）2018，Vol.34Issue(2)：159-162,182,5.
黑果腺肋花楸浆果花青素质量比测定及稳定性
Determination and stability of anthocyanin from Aronia melanocarpa Elliot'berry
摘要
Abstract
The effects of light,temperature,pH value and metal ion on the stability of antho-cyanin were studied.Determination of Anthocyanin in Aronia melanocarpa Elliot' berry was performed by pH difference method.The contents of anthocyanin of three batch of Aronia melanocarpa Elliot' berry was 2.1 mg/g.The absorbance of the anthocyanin solution of the genus Fraxinus mongolicum was decreased with the increase of the light time and the temper-ature.When the pH value was 2,the absorbance value of the anthocyanin solution was the highest,and the pH value was 4,the color tends to be colorless from red.The Na+has no effect on the anthocyanins of the genus Corydalis,and Al3+and Fe3+have a certain destruc-tive effect on the stability of anthocyanins.The pH difference method can be used to deter-mine the content of anthocyanins from Aronia melanocarpa Elliot' berry.The anthocyanin are preserved in the dark,stored at low temperature and the storage environment of pH 3,to avoid contamination of metal ions.关键词
黑果腺肋花楸/浆果/花青素/pH示差法/稳定性Key words
Aronia melanocarpa Elliot/berry/anthocyanin/pH -differential method/sta-bility分类
医药卫生引用本文复制引用
张文君,信雪维,张国锋,梁爽,王晴,赵瑛..黑果腺肋花楸浆果花青素质量比测定及稳定性[J].哈尔滨商业大学学报（自然科学版）,2018,34(2):159-162,182,5.基金项目
黑龙江省教育厅科学技术研究项目(12541198) （12541198）
2016年哈尔滨商业大学研究团队支持项目(2016TD009) （2016TD009）
2016年哈尔滨商业大学青年创新人才支持项目(2016QN076) （2016QN076）
