摘要
以南果梨总黄酮含量、沉淀率及透光率为指标考察其水溶液的稳定性,结果表明:以透光率为主要澄清指标,通过澄清试验得出最佳澄清剂配方为:明胶25 g/dL、单宁5 g/dL;以沉淀率为主要指标,通过L9(34)正交实验得出稳定剂最佳配方为:EDTA二钠0.075 mg/mL、抗坏血酸0.05 mg/mL、柠檬酸钠0.05 mg/mL、聚合磷酸钠0.1 mg/mL;以黄酮质量浓度为主要指标,得出最佳保存条件为室温避光保存;最佳灭菌条件为90℃灭菌20 min。
This study choose the total flavonoids content,sedimentation rate and transmission rate of Nanguo pear as index to evaluate the stability of aqueous solution.The optimum dose formula for aqueous solution was gelatin 25 g/dL,tannin 5 g/dL with the transmission rate as the main indicators.The optimum stabilizer formula was achieved through the L9（34）orthogonal experiments： EDTA disodium 0.075 mg/mL,ascorbic acid 0.05 mg/mL,sodium citrate 0.05 mg/mL,sodium polymer 0.1 mg/mL with precipitation rate as the main targets.However,with flavonoids as the main indicator,the optimum storage conditions at room temperature away from light preservation;optimal sterilization conditions for 90 ℃ sterilization 20 min.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2010年第4期558-561,共4页
Journal of Food Science and Biotechnology
关键词
南果梨
黄酮
稳定性
澄清
Nanguo pear
flavonoids
stability
clarify
