食品配料对荷叶黄酮稳定性的影响  

Research on the Stability of Flavonoids Extracted from Lotus Leaf by the Food Ingredients

作　　者：何莉萍[1] 高维[1] 

机构地区：[1]武昌工学院食品工程学院,武汉430065

出　　处：《食品工业》2017年第3期118-120,共3页The Food Industry

摘　　要：以干荷叶为原料,利用超声波提取法浸提荷叶黄酮测定其稳定性,以期拓展其应用。对荷叶黄酮浸提液中加入不同浓度的葡萄糖、蔗糖、柠檬酸、淀粉、结冷胶、海藻酸钠和CMC,每天测定其吸光度,确定其稳定性。结果表明,葡萄糖对荷叶黄酮的稳定性影响不大;较低浓度的蔗糖对荷叶黄酮具有一定的保护作用,当蔗糖浓度太高,荷叶黄酮稳定性稍有下降;淀粉对荷叶黄酮的稳定性影响不大,但呈现正相关;结冷胶、海藻酸钠和CMC对荷叶黄酮的稳定性整体影响不大,趋于平稳,在长期保存时,能够保持荷叶黄酮的稳定。To expand the application of lotus leaf, we did the on the stability of flavonoids from lotus leaf by ultrasonic extraction. The research concerned the effects of glucose, sucrose, citrateacid, starch, gellangum, sodium alginate and CMC on stability. The result showed： Glucose took little effect on the stability of flavonoids from lotus leaf. Low levels of sucrose helped the stability of flavonoids, while high levels of sucrose slightly decreased the stability. Starch took little effect on the stability of flavonoids from lotus leaf but they were positively associated. Gellangum, sodium alginate and CMC also took little effect on the stability of flavonoids and the changed trend levels off, they were able to help the stability during the longterm preservation also.

关 键 词：荷叶 黄酮 稳定性 食品配料 

分 类 号：TS201.2[轻工技术与工程—食品科学]