天目琼花果实中红色素的稳定性  

Stability of Red Pigment in Fruits of Viburnum sargentii

作　　者：黄占华[1] 张斌[1] 李杨[1] 林聪[1] 

机构地区：[1]生物质材料科学与技术教育部重点实验室(东北林业大学),哈尔滨150040

出　　处：《东北林业大学学报》2009年第4期30-31,共2页Journal of Northeast Forestry University

基　　金：黑龙江省自然科学基金项目(C200616);哈尔滨市科技创新人才项目(2008RFQXN001)

摘　　要：探讨了天目琼花果实中红色素的稳定性,并对其主要影响因素如温度、光照、pH值、金属离子等进行了分析。结果表明:环境温度小于40℃、无光照条件下,天目琼花果实中红色素的稳定性较好;pH值为3.0～8.0时,天目琼花果实中红色素比较稳定;金属离子对天目琼花果实中红色素稳定性的影响差别比较大,其中金属离子Mg2+、Ba2+、Fe3+和Cu2+易导致其红色素稳定性的下降。An experiment was conducted to study the stability of red pigment in fruits of Viburnum sargentii Koehne. The influencing factors such as temperature, light, pH and metal ions were analysed. Results showed that the stability of red pigment in fruits of V. sargentii was the best at temperatures below 40 degrees C under dark conditions, while the stability of red pigment was better at pH values ranging from 3.0 to 8.0. An obvious difference was found in the influences of metal ions on the stability of red pigment, and Mg^2＋ , Ba^2＋ , Fe^3＋ and Cu^2＋ decreased the stability of red pigment.

关 键 词：天目琼花 果实 红色素 稳定性 

分 类 号：Q949[生物学—植物学]