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关于花青素在小浆果加工过程中的稳定性研究

作  者:
王志伟
单  位:
黑龙江省农业科学院园艺分院
关键词:
花青素;稳定性;小浆果;加工
摘  要:
影响花青素物理化学性质的因素很多,包括PH值、光照强度、金属离子、温度以及其自身的构造等,在综合考虑这些因素的前提下,研究小浆果加工的每个工序流程,分析其对花青素稳定性的利弊,从而在小浆果加工中改进流程增加花青素的稳定性,尽可能的保留其营养成分。
译  名:
Study on the Stability of Anthocyanins During Processing of Small Berries
作  者:
Wang Zhiwei;Horticulture Branch of Heilongjiang Academy of Agricultural Sciences;
关键词:
anthocyanins;;stability;;small berries;;processing
摘  要:
There are many factors that affect the physicochemical properties of anthocyanins, including p H value, light intensity, metal ions, temperature, and its own structure. Based on the comprehensive consideration of these factors, study each process of small berries processing. Analyze the advantages and disadvantages of anthocyanin stability, so as to improve the process of small berries processing to increase the stability of anthocyanins and retain their nutritional components as much as possible.

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