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为充分利用红苋菜资源,本文研究了温度和pH对红苋菜花青素稳定性的影响。结果表明,-20℃的低温对花青素的稳定具有保护作用;pH对花青素的影响较大,在低pH条件下,花青素的稳定性较高。
In order to make full use of red amaranth resources, this paper studied the effects of temperature and pH on anthocyanidin stability of amaranth. The results showed that the low temperature of -20 ℃ had a protective effect on the stability of anthocyanins. The pH had a great effect on anthocyanins, and the stability of anthocyanins was high under low pH conditions.