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《Science and Technology of Food Industry》 2014-10
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Study on the stability of anthocyanins of raspberry

LI Ying-chang;MA Chi;LV Yan-fang;LV Chang-xin;College of Chemistry,Chemical Engineering and Food Safety,Bohai University;Food Safety Key Lab of Liaoning Province;Engineering and Technology Research Center of Food preservation,Processing and Safety Control of Liaoning Province;  
Effect of light,temperature,pH value,food additives and metal ions on the stability of anthocyanins from red raspberry was studied. The results showed that the stability of anthocyanins decreased with the increase of temperature,and anthocyanins were stable at the temperature lower than 60℃. Anthocyanins were instable outdoor natural light,and anthocynains were stable in the dark compared with outer natural light. Anthocyanins were stable at pH1.0 and 3.0,but instable at pH5.0,7.0 and 9.0. Sodium benzoate and sucrose increased the stability of anthocyanins,while ascorbic acid reduced the stability of anthocyanins. The Al3 + showed significant color-enhancing effect while Al3+and Ca2+had no influence on the stability of anthocyanins.
【Fund】: 辽宁省食品安全重点实验室开放课题(LNSAKF2011016)
【CateGory Index】: TS202.3
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