摘要
研究了茶多酚对纯化的蓝莓花色苷和蓝莓浓缩汁中的花色苷的辅色作用。结果表明:添加茶多酚可提高蓝莓花色苷的色度,茶多酚对蓝莓浓缩汁辅色作用强于对蓝莓花色苷的;辅色效果随茶多酚的浓度增大而增强,随温度的降低而增强,最佳辅色pH值为3.5。
The effect of copigmentation of tea polyphenols on purified Blueberry anthocyanins and anthocyanins in Blueberry juice concentrate was investigated. After tea polyphenols was added, the colour intensity of these solution were enhanced and more copigmentation effects on blueberry juice concentrate than on purified blueberry anthocyanins. The copigmentation effect became stronger with increase of added polyphenols concentration and decrease of temperature. The optimum pH value for copigmentation was 3.5.
出处
《饮料工业》
2014年第8期42-45,共4页
Beverage Industry
关键词
蓝莓
茶多酚
花色苷
辅色作用
blueberry
tea polyphenols
anthocyanin
copigmentation
