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| 花生红衣原花青素稳定性研究 |
| Stability of procyanidins from peanut skins |
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| DOI： |
| 中文关键词: 花生红衣 原花青素 稳定性 |
| 英文关键词:peanut skins procyanidins stability |
| 基金项目: |
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| 中文摘要: |
| 以葡萄籽原花青素为参照，研究20%乙醇花生红衣原花青素纯化物的水溶性和光照、温度、pH、金属离子及常见食品添加剂对其稳定性的影响。结果表明：花生红衣原花青素比市售葡萄籽原花青素溶解度高8.75个百分点，水溶性优越；花生红衣原花青素受光照影响小，在弱酸性条件下稳定，但对高温敏感，碱性环境不稳定，易与Cu2+、Fe2+和Fe3+发生络合反应生成絮状沉淀，可与除苯甲酸钠外的常用食品添加剂共存，且较葡萄籽原花青素更加稳定。 |
| 英文摘要: |
| The properties of 20% ethanol peanut skins procyanidins extracts were studied, such as water solubility, the stability in light, temperature, pH, metal iron and commonly food additives, compared with commercially available grape seeds procyanidins. The results showed that the water solubility of procyanidins in peanut skins was good, which was 8.75 percentage points higher than that of commercially available grape seeds procyanidins. Procyanidins in peanut skins were insensitive to light and stable under weak acid conditions, and could exist with other commonly food additives except sodium benzoate, but were sensitive to temperature and unstable under alkaline conditions. It could react with Cu2+, Fe2+ and Fe3+ to produce flocculent precipitation. Generally, procyanidins in peanut skins were more stable than that in grape seeds. |
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