竹叶黄酮水溶液的稳定性研究  

The stability of water solution of bamboo leaf flavonoids

作　　者：张英[1] 陈敬秒 丁霄霖 

机构地区：[1]浙江农业大学食品科学技术系,无锡轻工业大学食品学院

出　　处：《浙江大学学报（农业与生命科学版）》1997年第S1期31-34,共4页Journal of Zhejiang University:Agriculture and Life Sciences

基　　金：国家"八五"攻关项目

摘　　要：以总黄酮含量和清Ｏ·２活力作为指标，考察了热处理强度、不同ｐＨ值以及糖类添加等对竹叶黄酮水溶液稳定性的影响．结果表明，竹叶黄酮的水溶液在偏酸环境中具有相当高的热稳定性，最适ｐＨ在４．５～５．０；当有１０％的蔗糖存在时，有助于体系的稳定和活力的保持．This paper deals with the effect of several factors such as heating level , pH value and sugar addition on the stability of water solution of bamboo leaf flavonoids(BLF), taking total flavonoids and scavenging activity to O·2 as indexes The results show that BLF water solution was of high heat stability in subacid environment , the optimal pH located in the range of 45～50 and 10% sugar content was helpful to the stability and activity of BLF

关 键 词：竹叶黄酮 水溶液 稳定性 

分 类 号：O645[理学—物理化学]