【摘要】 本实验探讨了pH值、温度和氧化还原物质对红心萝卜花色苷颜色和稳定性的影响。结果表明:随着pH的增加,红心萝卜中的花色苷由红变褐,在510nm处的特征吸收峰逐渐消失;pH影响花色苷的稳定性,pH3.0时花色苷降解最快;低温能显著保持红心萝卜花色苷的稳定性;氧化剂可显著促进花色苷的降解,花色苷颜色由红色逐渐变浅;还原剂对花色苷有保护作用,能延缓花色苷降解。更多还原

【Abstract】 The effects of pH, temperature and oxidizing and reducing agents on color and stability of anthocyanin from red radish (Raphanus sativus L.) was investigated. The results showed that with the increase of pH value, the color of anthocyanin is changed from red to brown and the characteristic absorption peak at 510 nm disappear. The stability of anthocyanin from red radish is significantly affected by pH value, and its degradation rate is the fastest at pH 3.0. Low temperature is effective in maintain the stability of anthocyanin from red radish. H2O2 significantly promotes degradation of the anthocyanin, while ascobic acid (AsA) and dithiothreitol (DTT) delay degradation and discoloration of the anthocyanin.更多还原