新疆欧洲鳞毛蕨黄酮稳定性研究  

Study on stability of flavonoids extracted from xinjiang dryopteris filix-mas schott

作　　者：何春霞[1] 曹文尧[1] 古丽江[1] 

机构地区：[1]新疆应用职业技术学院生命与资源环境系,新疆奎屯833200

出　　处：《食品工程》2013年第1期22-24,共3页Food Engineering

摘　　要：以新疆欧洲鳞毛蕨黄酮类化合物吸光值为指标考察不同条件下其溶液的稳定性。结果表明,新疆欧洲鳞毛蕨黄酮在正常温度范围内稳定性较好,自然光对产品有一定的降解作用,氯化钠和蔗糖对其稳定性影响不明显,酸碱和氧化剂对黄酮化合物影响比较明显,尤其在碱性条件下极不稳定。新疆欧洲鳞毛蕨总黄酮保存过程中要尽量避免酸碱、氧化剂和长时间光照。The stability of flavonoids from Dryopteris filix-mas Schott was studied in different conditions with the absorption value as index. The results showed that the stability of flavonoids was better when temperature with in the normal range and illumination had Certain degradation on it. The effect of Sodium chloride and sucrose on flavonoids is not apparently. The flavoniods degraded significantly under acidic,alkaline and oxidant conditions, especially under alkaline condition. The flavonoids from Dryopteris filix-mas Schott should avoid acid,alkali,oxidant and light.

关 键 词：新疆欧洲鳞毛蕨 黄酮 稳定性 

分 类 号：TS207.51[轻工技术与工程—食品科学]