中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 物理因子及无机盐对阴香花色苷稳定性的影响 食品科学 2010,31 (13) 69-73
Position: Home > Articles > Effects of Physical Factors and Mineral Salts on Stability of Anthocyanins from Cinnamoummum burmannii Fruits FOOD SCIENCE 2010,31 (13) 69-73

物理因子及无机盐对阴香花色苷稳定性的影响

作  者：
黄思梅;张镜;张京维
单  位：
广东杉维生物医药集团有限公司;嘉应学院生命科学学院
关键词：
阴香;花色苷;稳定性;无机盐;物理因子
摘  要：
以半制备HPLC纯化制备的阴香果实花色苷为样品,研究物理因子及无机盐与阴香花色苷溶液稳定性的关系。结果表明:阴香花色苷溶液100℃条件下的半衰期为4.7h,室内散射光下贮存40d的保存率为92.702%,pH1.0～6.0溶液贮存40d,阴香花色苷时的保存率高于90.0%;0.001～0.01mol/L的NaCl溶液、FeSO4溶液对阴香花色苷具有护色或增色效果,0.001～0.1mol/L的CuSO4溶液或KCl溶液对阴香花色苷具加速降解的作用,阴香花色苷在0.001～0.01mol/L的ZnSO4、Mg(NO3)2及0.001～0.05mol/L的Ca(NO3)2溶液中,保存率与不含无机盐的保存率无显著差异,但高浓度的ZnSO4、Mg(NO3)2及Ca(NO3)2溶液有促进阴香花色苷降解的作用。研究表明阴香花色苷的稳定性较高。
译  名：
Effects of Physical Factors and Mineral Salts on Stability of Anthocyanins from Cinnamoummum burmannii Fruits
作  者：
HUANG Si-mei1,ZHANG Jing1,ZHANG Jing-wei2 (1. School of Life Sciences, Jiaying University, Meizhou 514015, China ; 2. Guangdong Shanwei Biomedical Group Co. Ltd., Meizhou 514015, China)
关键词：
Cinnamoummum bumanni;anthocyanin;stability;mineral salts;physical factors
摘  要：
Anthocyanins in Cinnamoummum burmannii fruits were extracted with 90% methanol aqueous solution, separated D301 macroporous resin and purified by semi-preparative HPLC, and the effects of physical factors and mineral salts on the stability of the purified anthocyanins were investigated. Their half-degradation time in aqueous solution was 4.7 h at 100 ℃. Their retention rate was 92.702% under indoor scattered light after 40 days of storage; in contrast, that in aqueous solution at pH 1.0-6.0 was more than 90.00% after the same storage period. NaCl and FeSO4 solutions in the concentration range from 1 to 10 mmol/L displayed color-protecting and hyperchromic effects on the purified anthocyanins, respectively. CuSO4 and KCl solutions in the concentration range from 1 to 100 mmol/L accelerated their decomposition. However, 1 - 50 mmol/L Ca(NO3)2 as well as 1 - 10 mmol/L ZnSO4 and Mg(NO3)2 had no effect on their stability. In the presence of CaNO3, ZnSO4 or Mg(NO3)2 at higher concentrations, the purified anthocyanins were significantly accelerated to be decomposed. These results suggest a higher stability of the anthocyanins purified from Cinnamoummum burmannii fruits.

相似文章

导出引用
计量
文章访问数: 11
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46