| 沙棘叶黄酮提取物的稳定性研究 |
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| 引用本文： | 殷丽君,冯淑环,焦翔,程永强.沙棘叶黄酮提取物的稳定性研究[J].中国食物与营养,2011,17(4):33-36. |
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| 作者姓名： | 殷丽君 冯淑环 焦翔 程永强 |
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| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,北京,100083
2. 中绿华夏有机食品认证中心,北京,100081 |
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| 基金项目： | 国家"十一五"科技支撑计划项目 |
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| 摘 要： | 研究了温度、pH值、空气、氧化剂、还原剂、碳水化合物及食品添加剂等不同条件对沙棘叶黄酮提取物水溶液稳定性的影响。结果表明,沙棘叶黄酮提取物水溶液在常温、中性及偏弱酸环境中具有相当高的稳定性,对一些常用的食品添加物质稳定,但应避免高温、强碱及氧化还原剂,应密封避光常温保存。
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| 关 键 词： | 沙棘叶 黄酮 食品添加剂 稳定性 |
Stability of Flavonoids Extracts of Sea Buckthorn Leaves |
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| YIN Li-jun,FENG Shu-huan,JIAO Xiang,CHENG Yong-qiang.Stability of Flavonoids Extracts of Sea Buckthorn Leaves[J].Food and Nutrition in China,2011,17(4):33-36. |
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| Authors: | YIN Li-jun FENG Shu-huan JIAO Xiang CHENG Yong-qiang |
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| Affiliation: | YIN Li-jun1,FENG Shu-huan1,JIAO Xiang2,CHENG Yong-qiang1(1College of Food Science & Nutritional Engineering,China Agricultural University,Beijing 100083,China,2China Organic Food Certification Center,Beiijing 100081,China) |
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| Abstract: | The stability of aqueous of sea buckthorn leaves flavonoids extracts under different conditions including temperature,pH,air,oxidizing agents,reducing agents,carbohydrates and food additives were studied.Results showed that aqueous of sea buckthorn leaves flavonoids extracts exhibited high stability at room temperature in neutral and weak acid environment.It was stable to some common food additives.But high temperature,alkali,oxidizing agents and reducing agents should be avoided and it should be stored at ... |
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| Keywords: | sea buckthorn leave flavonoid food additive stability |
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