摘要
研究光、温度、pH值、金属离子和常见食品添加剂对迷迭香酸稳定性的影响。结果表明:光照对迷迭香酸的影响较大;温度、pH对迷迭香酸的影响不明显;Ca2+、Mg2+会导致迷迭香酸含量减少;食盐、蔗糖对迷迭香酸没有影响;低浓度的苯甲酸钠、山梨酸钾、抗坏血酸、氧化剂对迷迭香酸的影响较小;焦亚硫酸钠对迷迭香酸的影响不明显。
The influence of light, temperature, pH, metallic ion and common food additives on the stability of Rosmarinic acid （RosA） was studied in this article. The results indicate that illumination was a significant factor on the stability of RosA. Temperature or pH was a trifling factor on the stability of RosA. Ca^2＋, Mg^2＋ will lead to reduce the content of RosA. Salt, sugar does not affect the benzoate, potassium sorbate, ascorbic acid or oxidant was not a stability of RosA. Low concentration of sodium significant factor on the stability of RosA. Sodium pyrosulfite on the impact was not obvious.
出处
《食品研究与开发》
CAS
北大核心
2009年第3期44-48,共5页
Food Research and Development
基金
国家863计划(2007AA100401)
关键词
迷迭香酸
光
温度
PH值
金属离子
食品添加剂
稳定性
Rosmarinic acid （RosA）
light
temperature
pH
metallic ion
food additives
stability
