首页|番石榴叶多酚提取液稳定性的研究

番石榴叶多酚提取液稳定性的研究

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番石榴叶提取物具有抗氧化性、抑菌活性、解痉、减肥、降血糖等功效,而产生这些功效的成分正是芳香类二级代谢产物多酚物质。因此本文对番石榴叶多酚提取液的稳定性进行了研究。番石榴叶多酚提取液在弱酸、低温、避光条件下保存稳定性较好;蔗糖对稳定性影响不大;高浓度的葡萄糖导致稳定性有所降低;食盐对稳定性影响较为明显;柠檬酸对番石榴叶多酚物质有增色效果;苯甲酸钠浓度较高时稳定性变差,而山梨酸钾会导致多酚提取液不稳定;提取液对Mg2+稳定、对Zn2+、Fe2+和Fe3+均不稳定,对低浓度的K+和Ca2+较稳定,高浓度时不稳定。
Study on Stability of Polyphenols Extracting Solution in Guava Leaves
Guava leaf extraction has many medicinal effects such antioxidant activity ,antibacterial function, al-leviating spasm, curing cough, and reducing blood sugar, and the main components were the aromatic metabo-lites in second phrase which were polyphenols. In this study , attention was paid on the stability of guava leaves polyphenols extracting solution. It had good stability when under weak acid condition and in a cool and dark place. Sucrose had no effects on stability but high concentration of glucose and sodium benzoate had;salts had obvious effect on stability;citric acid had hyper chromic effect on the polyphenols;potassium sorbate led to un-stable result;it was stabled with Mg2+and instability with Zn2+,Fe2+and Fe3+, for K+and Ca2+, stabled in low con-centration, instabled in high concentration.

guava Leavespolyphenolsstability

楠极、栗丽萍

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内蒙古农业大学职业技术学院,内蒙古包头014109

番石榴叶 多酚物质 稳定性

2016

食品研究与开发
天津市食品研究所,天津市食品工业生产力促进中心

食品研究与开发

CSTPCD北大核心
影响因子:0.561
ISSN:1005-6521
年,卷(期):2016.37(18)
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