| 荔枝果皮花色苷提取及稳定性研究 |
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| 引用本文： | 尹金华,高飞飞,胡桂兵,陈大成.荔枝果皮花色苷提取及稳定性研究[J].亚热带植物科学,1999(2). |
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| 作者姓名： | 尹金华 高飞飞 胡桂兵 陈大成 |
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| 作者单位： | 华南农业大学园艺系!广东广州５１０６４２(尹金华，高飞飞，胡桂兵)，华南农业大学园艺系!广东 广州５１０６４２(陈大成) |
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| 摘 要： | 通过对荔枝果皮花色苷提取方法的比较，认为盐酸甲醇为最适提取剂，提取的色素液对光照和温度均较稳定，而ｐＨ值显著影响花色苷的稳定性。
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| 关 键 词： | 荔枝果皮 花色苷 提取剂 稳定性 |
The extraction and the stability of anthocyaninin litchi pericarp |
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| YIN Jin-hua, GAO Fei-fei, HU Gui-bing, CHEN Da-cheng.The extraction and the stability of anthocyaninin litchi pericarp[J].Subtropical Plant Science,1999(2). |
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| Authors: | YIN Jin-hua GAO Fei-fei HU Gui-bing CHEN Da-cheng |
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| Abstract: | The extraction and the stability of anthocyanins in litchi pericarp werestudied. HCL-ethanol was recommended as the best extracting agent for theanthocyanins. Li ght and temperature had little effect on the stability of anthocyanins. The amount of anthocyanins in litchi periarp changed with the pH ofthe extract. |
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| Keywords: | litchi pericarp anthocyanin extracting method stability |
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