文献类型：期刊文献

中文题名：番石榴加工过程中花青素的稳定性研究

英文题名：Study on the Stability of Anthocyanins during the Processing of Psidium guajava

作者：刘锴栋[1];莫亿伟[2];车展[1];陈宝金[1];袁长春[1]

机构：[1]湛江师范学院生命科学与技术学院;[2]绍兴文理学院生命科学学院

年份：2014

卷号：43

期号：1

起止页码：9

中文期刊名：中国南方果树

外文期刊名：South China Fruits

收录：CSTPCD、、北大核心2011、北大核心

基金：国家星火计划(2012GA780014;2013GA780081;2013GA780093);广东高校优秀青年创新人才培养计划项目(LYM11087);广东高校边缘热带特色植物工程开发中心项目(GCZX-B1002);广东省湛江市科技攻关计划项目(2012C0203;2011C3106019;2012C3102019);湛江师范学院创新团队项目(2013CXTD05)资助

语种：中文

中文关键词：番石榴;花青素;稳定性

外文关键词：Psidiumguajava; anthocyanins; stability

中文摘要：以广东省廉江市番石榴为试材,研究pH值、光照、温度、部分添加剂以及金属离子对番石榴果汁中花青素稳定性的影响。结果表明,番石榴果汁中花青素含量对pH值、光和高温等比较敏感。维生素C和蔗糖可以适当增加花青素的稳定性,苯甲酸钠对花青素稳定性影响不显著。Na+、K+、Cu2+对花青素的稳定性无显著影响;而Fe3+、0.10mol/L Ca2+及浓度大于0.05mol/L的Mg2+有降低番石榴花青素稳定性的效果。

外文摘要：In this study, the effects of pH value, light, temperature, several additives and metal ions on the stability of anthoeyanins in Psidium guajava juice were tested. The results showed that anthoeyanins in Psidium guajava juice were sensitive to pH value, light and high temperature. The stability of anthocyanins was increased by Ve and sucrose. However, sodium benzoate, Na＋ , K＋ and Cu2＋ had no obvious effects on the stability of anthoeyanins. The stability of anthocyanins was decreased by Fe3＋ , 0. 10 mol/L Cae＋ and Mg2＋ at concentration more than 0. 05 mol/L.