摘要
测定了３～５月份采收的湖南野生甜茶及初制品的水浸出物等常量成分，研究了甜茶色素的稳定性．结果表明：湖南甜茶的甜味是由黄酮甙类物质所致；甜茶色素对光、热。
Hunan wild Tiancha (Lithocarpus polystarch Wall.Rehd.) is plucked and made during the months of march to may.By exploring its constant components and pigment,this paper shows that the sweet taste of the plant comes from flavone glycoside,and that the pigment is stable under the conditions of light,heat,weak acid,weak base and ions.
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
1996年第5期456-460,共5页
Journal of Hunan Agricultural University(Natural Sciences)
基金
湖南农业大学青年科研基金
关键词
栎属
化学成分
色素
稳定性
多穗柯
甜菜
quercus chemical composition pigments stability Hunan / lithocarpus polystarch
