本文已被：浏览 1523次 下载 1283次
投稿时间：2017-04-25
投稿时间：2017-04-25
中文摘要: 探索红肉火龙果色素稳定性的影响因素，进而确定火龙果色素的最佳储存条件。以红肉火龙果果肉为原料， 采用高效液相检测红肉火龙果中 5-O-β-葡萄糖-甜菜苷和 5-O-β-葡萄糖-异甜菜苷色素含量，研究温度、pH、光照、 氮气对其稳定性影响。5-O-β-葡萄糖-甜菜苷和 5-O-β-葡萄糖-异甜菜苷色素的热稳定性差，温度越高越不利于色 素稳定；pH 在 4~6 时色素最稳定；光照和氧气都可降低色素的稳定性；充氮气有利于色素的稳定性。火龙果饮料等制 品的储藏过程中应注意冷藏避光、适宜 pH 下密封储存，可适量填充氮气。
Abstract:To explore the influence factors of red-fleshed ritaya pigment stability， the best storage conditions of pitaya pigment was also studied. Using the high performance liquid chromatography （HPLC） studied some fac－ tors affecting stability of betanin pigments from flesh of red-fleshed pitaya，such as temperature， pH， light， ni－ trogen. It showed that 5-O-β-glucose-betanin and 5-O-β-glucose-lsobctaaia were unstable to be heated， and it was the most stable at pH 4-6， light and oxygen could speed up its degradation； nitrogen had some effect on its stability. Pitaya juice and its beverages products should be paid attention to refrigeration away from light， sealed storage under appropriate pH， and could fill the nitrogen during the process of storage.
文章编号：201715004 中图分类号： 文献标志码：A
基金项目:贵州省农业攻关项目（黔科合 NY[2013]3042 号）；贵州大学研究生创新基金（研农 2017029）
引用文本：
津ICP备20000603号-1