【摘要】 考察了光线、温度、p H值、氧气及部分金属离子 ,食品添加剂等对兰甸果色素的稳定性影响。结果表明 ,p H值过高 ,光及 K+离子是导致兰甸果色素破坏的主要因素 ,十二烷基硫酸钠、EDTA、Al3+离子具有显著的护色作用。相对而言 ,热、氧气对兰甸果色素的保存率影响不明显。更多还原

【Abstract】 The major factors including light,p H,temperature,oxygen,some metal ions and food additives etc.were investigated to stability for orchid pasture fruit pigment.Light, p H,K( I) were found to be acrucial effect and EDTA.AI( ) .C1 2 H2 5SO4Na had significant protective action.Relatively,the effect of Oxygen,temperature were in significant on the retention of pigment.更多还原