| 木纳格葡萄籽中原花青素提取及稳定性的研究 |
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| 引用本文： | 茹克亚·沙吾提.木纳格葡萄籽中原花青素提取及稳定性的研究[J].喀什师范学院学报,2008,29(3):41-42. |
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| 作者姓名： | 茹克亚·沙吾提 |
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| 作者单位： | 喀什师范学院,生命与环境科学系,新疆,喀什,844007 |
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| 摘 要： | 主要研究了pH值、温度、金属离子及其它食品添加剂对原花青素稳定性的影响，实验结果表明，原花青素pH=2～6时降解缓慢，热稳定性较好；但在60℃以上温度时原花青素会受到一定影响；Cu2^2＋、Pb^2＋、Mn^2＋对原花青素影响较小，Fe^3＋和Sn^2＋对原花青素有破坏作用。
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| 关 键 词： | 木纳格葡萄籽 原花青素 稳定性 |
| 文章编号： | 1006-432X(2008)03-0041-02 |
| 修稿时间： | 2008年1月27日 |
Studies on the Extraction and Physico-Chmical Properties of the Procyanidins from Grape Seeds |
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| Rukiya Shawuti.Studies on the Extraction and Physico-Chmical Properties of the Procyanidins from Grape Seeds[J].Journal of Kashgar Teachers College,2008,29(3):41-42. |
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| Authors: | Rukiya Shawuti |
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| Institution: | Rukiya Shawuti (Department of Life and Environmental Sicence, Kashgar Teachers College, Kashgar 844007, Xiniiang) |
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| Abstract: | The influences of pH, temperature,metal ins, food additives on the stability ol the proantho Gyamdins from grape seeds（GSPE） were studied, the results showed, that GSPE were table on such factors as pH = 2--6 and the eveironmental temperature was not higher ten 60 ℃ , the stabilization of GSPE was destroyed when Fe^2 ＋ ,Sn^2 ＋ was added to its medium, whereas other metal ions had no such obvious effect on the stabilization. |
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| Keywords: | Grape seeds Procyanidins Stabilization |
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