鹅掌柴叶片中绿色素稳定性的研究  

Study on Stability of Green Pigment from Schefflera

作　　者：黄宇峰[1] 

机构地区：[1]中国热带农业科学院椰子研究所,海南文昌571339

出　　处：《中国农学通报》2010年第6期313-316,共4页Chinese Agricultural Science Bulletin

基　　金：海南省自然科学基金"椰肉天然产物提取及分析"(No.20806);国家科技支撑项目"椰子产业技术升级"(2007BAD76B01)

摘　　要：试验研究鹅掌柴叶片中绿色素的稳定性。结果表明:鹅掌柴叶片中绿色素对热、光稳定性较好;在酸性条件下稳定;对常用的防腐剂山梨酸钾、苯甲酸钠、柠檬酸等稳定;对糖有一定的稳定性;氧化剂和还原剂对色素的稳定性影响较小;金属离子Cu2+、Mg2+、Ca2+、K+、Na+、Zn2+对色素的影响也很小。The stability of green pigment from schefflera was studied in this paper. The results showed that the pigment was stable in acidic conditions. It was also resistant to carvohydrates and preservatives such as potassium sorbate, sodium benzoate and citric acid. However the pigment was resisitant to Vitamin C and H2O2. Metallic ions such as Cu2＋, Mg2＋, Ca 2＋, K＋, Na＋ and Zn2＋ had fewer affect on it.

关 键 词：鹅掌柴 绿色素 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]