沙棘叶黄酮提取物的稳定性研究  

Stability of Flavonoids Extracts of Sea Buckthorn Leaves

作　　者：殷丽君[1] 冯淑环[1] 焦翔[2] 程永强[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中绿华夏有机食品认证中心,北京100081

出　　处：《中国食物与营养》2011年第4期33-36,共4页Food and Nutrition in China

基　　金：国家"十一五"科技支撑计划(项目编号:2007BAD83B03)

摘　　要：研究了温度、pH值、空气、氧化剂、还原剂、碳水化合物及食品添加剂等不同条件对沙棘叶黄酮提取物水溶液稳定性的影响。结果表明,沙棘叶黄酮提取物水溶液在常温、中性及偏弱酸环境中具有相当高的稳定性,对一些常用的食品添加物质稳定,但应避免高温、强碱及氧化还原剂,应密封避光常温保存。The stability of aqueous of sea buckthorn leaves flavonoids extracts under different conditions including temperature,pH,air,oxidizing agents,reducing agents,carbohydrates and food additives were studied.Results showed that aqueous of sea buckthorn leaves flavonoids extracts exhibited high stability at room temperature in neutral and weak acid environment.It was stable to some common food additives.But high temperature,alkali,oxidizing agents and reducing agents should be avoided and it should be stored at room temperature in a sealed dark.

关 键 词：沙棘叶 黄酮 食品添加剂 稳定性 

分 类 号：TQ914.1[化学工程]