蓝莓花青素加工环境稳定性研究

Study on the Stability of Blueberry Anthocyanin in Processing Environment

DOI：10.3969/j.issn.1673-1689.2018.10.011

中文关键词: 蓝莓 花青素 加工环境 稳定性 影响

英文关键词: blueberry,anthocyanin,processing environment,stability,effect

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中文摘要:

花青素稳定性易受外界加工条件影响，为了更好地开发利用蓝莓花青素资源，研究了pH、温度、光照、金属离子及外源添加物对蓝莓花青素稳定性的影响。结果表明：pH对蓝莓花青素稳定性影响显著，其中pH

英文摘要:

The stability of blueberry anthocyanin is influenced by processing conditions. To develop and utilize blueberry anthocyanin，the effects of pH，temperature，light，metal ions，Sucrose，potassium sorbate，sodium citrate，ascorbic acid and tea-polyphenol were studied. The results showed that the effect of pH on anthocyanin stability was significant，and the stability was relatively better at pH

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