摘要
分析了猕猴桃多酚中总酚、黄烷醇、类黄酮和缩合单宁的含量,研究了pH、温度、光线、3种食品添加剂对猕猴桃多酚稳定性的影响.结果表明:猕猴桃多酚中类黄酮含量为0.303mg/mL,缩合单宁含量为0.875 mg/mL,黄烷醇含量为0.007 4 mg/mL,猕猴桃多酚在pH小于9.0的条件下稳定,在避光、自然光及低温条件下稳定,与3种食品添加剂共存稳定,猕猴桃多酚对碱、高温及光照非常敏感.
The contents of total phenolics, flavanol, flavonid and condensed tannin in kiwifruit polyphenol were determined. The effect of pH, temperature, storage condition, and three kinds of food additive on the stability of kiwifruit polyphenol were investigated, the results showed that the contents of flavanol, ondensed tannin and flavonoid were 0. 303 mg/mL, 0. 875 mg/mL and 0. 007 4 mg/mL respectively; Kiwifruit polyphenol was stable when pH value below 9.0, which was all stable in light avoidance or natural light and low temperature ;The stability of kiwifruit polyphenol was still good when it is used with common food additive. In addition, kiwifruit polyphenol is sensitive to alkali, high temperature and light.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2008年第2期43-46,共4页
Journal of Henan University of Technology：Natural Science Edition
关键词
猕猴桃
多酚
稳定性
kiwifruit
polyphenol
stability
