摘要
研究葛根保健饮料中黄酮类化合物的稳定性 .结果表明 ,葛根黄酮在酸性、低温及避光条件下较稳定 .在弱酸性条件下 ,质量分数分别为 8% - 9%蔗糖、0 .0 5 %Vc、0 .5 % - 0 .7%的 β -环糊精对葛根饮料中的黄酮类化合物具有保护作用 。
The stability of flavonoids in puerariae radix healthy beverage were studied.The results indicated that the puerariae radix flavonoids were more stable at low pH value,low temperature and in dark condition . When 8% sucrose , 0.05% vitaminC and 0.5-0.7% β-cyclodextrin were added into the healthy beverage, the heat stability of the flavonoids could be improved.
出处
《华南师范大学学报（自然科学版）》
CAS
2001年第4期59-62,共4页
Journal of South China Normal University(Natural Science Edition)
