【摘要】 对结晶栀子甙工业化中试产品进行了系统的研究,结果表明中试产品对紫外线、温度、pH都比较稳定;研究了一些常用食品添加剂、金属离子和酸、碱对产品稳定性的影响:乙酸、盐酸、硫酸、食糖、食盐、亚硫酸钠、双氧水、氨水在试验条件下不影响栀子甙的稳定性,K+、Na+、Mg++、Al+++、Fe+++、Ca++、Mn++无不良影响,纤维素酶、硝酸、氢氧化钠、氢氧化钾、Cu++、Pb++对其稳定性有一定的影响。更多还原

【Abstract】 The stabilty of crystal geniposide of middle test was studied.Reasult showed that the geniposide was stable to UV,PH1-11 and heat.The influences of some food additives,metal ions,acid and alkali on the geniposide were studied.It was found that of HAc,HCl,H2SO4,food sugar,food salt,glocose,H2O2,SO——2,k+,Na+,Ca++,Mg++,Mn++,Fe++,Al+++were not hamful;and the geniposide was not stable to cellulase,HNO3,NaOH,KOH,Cu++,Pb++in water.更多还原