食品科学 ›› 2006, Vol. 27 ›› Issue (10): 78-80.
• 基础研究 • 上一篇 下一篇
杨政水, 罗显华, 郁建生
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Yang-Zheng-Shui, Luo-Xian-Hua, Yu-Jian-Sheng
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摘要: 本文研究了pH与Fe3+对商陆色素稳定性的影响。结果表明:商陆色素在pH5.0的条件下比较稳定,在酸性和碱性条件下稳定性降低;在柠檬酸-磷酸氢二钠缓冲溶液中,由于红紫色Fe3+-柠檬酸络合物的形成,表现出Fe3+存在对商陆色素有增色作用。
关键词: 商陆色素, pH值, Fe3+, 稳定性
Abstract: This article studied the stability effect of pH value and Fe3+ on pokeberry pigment. The results indicated that, the pokeberry pigment is stabler on the pH5.0 condition, the stability reduces on acidity and in the alkalinity condition, In the citric acid - sodium hydrogen phosphate buffer solution, as a result of formation of the reddish purple color Fe3+- citric acid complex compound, the existence of Fe3+ has effect on increase of pokeberry pigment corlor.
Key words: pokeberry pigment, pH value, Fe3+, stability
杨政水, 罗显华, 郁建生. pH与Fe3+对商陆色素稳定性的影响研究[J]. 食品科学, 2006, 27(10): 78-80.
Yang-Zheng-Shui, Luo-Xian-Hua, Yu-Jian-Sheng. Study on Stability Effect of pH and Fe3+ on Pokeberry Pigment[J]. FOOD SCIENCE, 2006, 27(10): 78-80.
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