辽宁农业科学Issue(1)：84-85,2.DOI:10.3969/j.issn.1002-1728.2018.01.022
pH和温度对紫苏花青素稳定性的影响
Studies on Stability of Anthocyans in Perilla frutescens L.
摘要
Abstract
For exploitation and utilization of Perilla frutescens L.resources,the stability of the anthocyanins in Perilla frutescens L.was studied under different pH and temperature.The research results showed that pH af-fected the color and stability of anthocyanins,the stability of pigment was high in acidic environment.The low temperature of -20℃has a protective effect on the stability of anthocyanins.Below 50℃of heat treatment, the stability of anthocyanins was better.关键词
紫苏/花青素/稳定性Key words
Perilla frutescens L/Anthocyanins/Stability分类
农业科技引用本文复制引用
李冠臻..pH和温度对紫苏花青素稳定性的影响[J].辽宁农业科学,2018,(1):84-85,2.
