摘要
利用pH示差法,探讨了紫薯及紫薯清酒中花青素的含量变化和花青素的稳定性。结果表明,紫薯花青素在料液比为1∶15、盐酸浓度为0.4 mol/L、提取温度为50℃、浸提时间为2 h的条件下提取效果最佳;色素对光照、温度、酸碱具有较好的稳定性,氧气对其稳定性的影响较大,紫薯酒的贮存条件应尽量做到低温、隔绝氧气和避光。
The change of anthocyanin content in purple sweet potato and in purple sweet potato sake and the stability of anthocyanin were investi- gated by use of pH-differential method. The results showed that the best extraction conditions of anthocyanin were as follows： the ratio of raw ma- terials and liquid was 1 ： 15, HCl concentration was 0.4 mol/L, the extraction temperature was at 50 ℃, and the extraction time was 2 h. Antho- cyanin had good stability to light, temperature, acids, and alkaline, however, oxygen had great influence on its stability. Accordingly, purple sweet potato sake should better be stored in low-temperature, oxygen-absence, and dark places.
出处
《酿酒科技》
北大核心
2012年第11期108-110,共3页
Liquor-Making Science & Technology
基金
四川统筹城乡发展科技行动专项(2009NZ0077-006)
关键词
紫薯
紫薯酒
花青素
稳定性
purple sweet potato
purple sweet potato sake
anthocyanin
stability
