Study on Stability of Water-soluble Flavonol in Propolis

Abstract

Abstract: In this paper, the stability of water-soluble flavonol is studied in different conditions. The results show that the water- soluble flavonol is relatively stable under the low temperature and in the range of pH>6. Sn2+, Cu2+ and light affect it obviously on its light absorbency, but Fe3+, Al3+ and some food additives affect it little. The water-soluble flavonol has relatively good antioxidant property and anti-reduction. β-cyclodextrin can improve the heat stability of the water-soluble flavonol.

Key words: , propolis； bio-activity； water-soluble； flavonol； stability；

BAI Zheng-Chen, LIU Hai-Yan, GONG Yun-Lan, LIANG Xin-Yi. Study on Stability of Water-soluble Flavonol in Propolis[J]. FOOD SCIENCE, 2006, 27(7): 52-55.

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Study on Stability of Water-soluble Flavonol in Propolis

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