摘要
主要研究了pH值、温度、金属离子及其它食品添加剂对原花青素稳定性的影响，实验结果表明，原花青素pH=2～6时降解缓慢，热稳定性较好；但在60℃以上温度时原花青素会受到一定影响；Cu2^2＋、Pb^2＋、Mn^2＋对原花青素影响较小，Fe^3＋和Sn^2＋对原花青素有破坏作用。
The influences of pH, temperature,metal ins, food additives on the stability ol the proantho Gyamdins from grape seeds（GSPE） were studied, the results showed, that GSPE were table on such factors as pH = 2--6 and the eveironmental temperature was not higher ten 60 ℃ , the stabilization of GSPE was destroyed when Fe^2 ＋ ,Sn^2 ＋ was added to its medium, whereas other metal ions had no such obvious effect on the stabilization.
出处
《喀什师范学院学报》
2008年第3期41-42,共2页
Journal of Kashgar Teachers College
