辣椒红素价与含量的关系及提高稳定性的方法作者:陈洁等来源:《安徽农业科学》2015年第10期 摘要[目的] 为辣椒红素的开发与应用提供实验基础。[方法] 考察了辣椒红素的含量与价之间的关系,并且研究了温度、光照对辣椒红素稳定性的影响,考察和比较了天然抗氧化剂没食子酸、迷迭香酸、茶多酚、天然VC和化学合成抗氧化剂BHT、TBHQ对辣椒红素稳定性的影响。[id卡制作结果] 辣椒红素价和辣椒红素含量相关性很好。温度超过80 ℃对辣椒红稳定性的影响较大;在避光条件下辣椒红较稳定,强光条件下极不稳定; 通过添加抗氧化剂,可以改善其不稳定性,延缓褪,且没食子酸和TBHQ的效果显著。[结论] 没食子酸为抗氧化剂的最佳选择。战术防身笔
关键词辣椒红素; 价; 稳定性; 天然抗氧化剂; 修鞋技术化学合成抗氧化剂
中图分类号S609.9净浆搅拌机文献标识码A文章编号0517-6611(2015)10-016-03
点焊机电极 Abstract[Objective] The research aimed to provide the experimental basis for the devel
tuner接口opment and the application of capsicum red pigment. [Method] The relationship between the content of the capsicum red pigment and the color value was studied. The influences of temperature and light on the stability of capsanthin pigment were studied. The effects of natural antioxidant such as gallic acid, rosemary acid, tea polyphenol, VC and chemical synthesis of antioxidant such as BHT, TBHQ on the stability of capsanthin pigment were investigated and compared. [Result] The correlation of the color value and the content of the capsicum red pigment was very good. The temperature over 80 ℃ had a greater influence on the stability of capsanthin. Capsicum red pigment under the