Stabilization of Ability Proanthocyanidins from Grape SeedsZHANG Qi,MENG Xian-jun~(*),SUN Xi-yun,LI Bin(College of Food Science,Shenyang Agricultural University,Shenyang 110161,China)Abstract:The stabilization ability of proanthocyanidins from grape seeds
The stab ilization ab ility of proanthocyan id ins from grape seeds(GSPE) was stud ied.The resu lts showed that GSPE reduced qu ickly when itwas d irectly exposed to light.GSPE was stab le when it was in low pH and the environm ental temperature was not h igher than 60℃.Add itive(Vc,NaHSO3) cou ld protectGSPE from loss for light to som e extent.The stab ilization ofGSPE was destroyed when Fe2+or Sn2+was added to its m ed ium,whereas otherm etal ions had no such obvious effect on the stab ilization.
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