摘要
研究了温度、光照、pH、金属离子、氧化剂、还原剂和食品添加剂对紫荆花水浸提物理化性质的影响。结果表明:紫荆花水浸提物的最大吸收波长为310nm,对温度和光照比较稳定,在酸性和碱性条件下极不稳定,常见的金属离子中Fe3+对其影响最大,Na+、K+、Ca2+、Mg2+、Al3+有一些影响,但影响不大,抗氧化性和抗还原性较差,常见的食品添加剂中以淀粉的影响较大。
The physicochemiscal properties of water extract of Cercis chinensis Bge was studied. The results showed that the maximum absorption was observed at wavelength 310 nm,it was stable to heat and sunlight , it was poor resistant to reduction ,oxidation and pH.The common metal ions（except Fe^3＋） showed little obvious effects on the water extract. Moreover starch had certain effect.
出处
《食品研究与开发》
CAS
北大核心
2006年第1期51-53,共3页
Food Research and Development
关键词
紫荆花
水浸提物
理化性质
食品添加剂
Cercis chinensis Bge
water extract
physicochemiscal properties
