【摘要】 以短梗五加果为实验材料,结果表明:五加果色素属于花青素类,在525nm波长处有最大吸收峰。光照、高温、高pH可明显加速色素的降解,维生素C及Fe3+、Al3+、Cu2+、Mg2+金属离子对短梗五加色素稳定性的影响不明显。正交实验结果表明,pH对短梗五加色素稳定性的影响最大,其次为温度和维生素C,使短梗五加色素稳定的最佳条件为:pH4.0、0℃冷藏、添加维生素C0.3mL,短期贮藏时添加维生素C对短梗五加果色素的稳定性有促进作用。更多还原

【Abstract】 The material of the study is Acanthopanx senticacosus Harms fruit. The results indicated:the pigment of Acanthopanx senticacosus Harms fruit belonged to anthocyanin,its absorbing apex was at 525nm. Illumination,high temperature and pH could accelerate the decomposability of the pigment notably,vitamin C,Fe3+,Al3+,Cu2+ and Mg2+ had no evident influence to the stability of the pigment. The orthogonal test indicated:the sequence of the factors affecting the stability of the pigment was pH,temperature and vitamin C from greatness to smallness. The best conditions which improved the stability of pigment were pH 4.0,storage temperature 0℃,vitamin C adding volume 0.3mL. In short phase storage the right volume vitamin C can improve the stability of the pigment.更多还原