摘要
以分离、提取的姜酚为样品,采用HPLC测定姜酚的含量;研究了糖、明矾、酸度、硫处理等因素对姜酚稳定性的影响。结果证实姜酚在pH7.0条件下最不稳定,不耐热处理,明矾、糖和二氧化硫都不利于姜酚的稳定。
Gingerol was extracted and separated by chromatography from fresh ginger and analyzed by HPLC to study the effect of sugar, pH value, heat, sulpher dioxide and alum on its stability. It was found that the gingerol was not stable at neutral pH and under heat treatment. Potassium alum, sulpher dioxide and sucrose were destructive to the gingerol.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第2期92-94,共3页
Science and Technology of Food Industry
基金
自然科学基金(304712216)
国家高技术研究发展计划委员会专项经费(2001AA248021)资助。
