辅色素对杨梅汁色泽短期稳定性的影响

Effects of Co-Pigments on the Color Stability of Bayberry (Myrica rubra)Juice during Short-Time Storage

摘要:

研究了多种辅色素对杨梅汁贮藏中色泽稳定性的影响．将辅色素添加于杨梅汁中并贮藏7d后发现，乙二胺四乙酸(EDTA)、吐温-80、L-脯氨酸、L-赖氨酸、乙酸和丙二酸对杨梅汁色泽的稳定性作用不明显．L-谷氨酸、紫甘薯色素和紫玉米色素有一定的护色作用，十二烷基硫酸钠(SDS)、乙醛和桑椹红色素对杨梅汁贮藏中的色泽有明显的保护作用．

Abstract:

Effects of co-pigments on the color stability of bayberry (Myrica rubra) juice during storage were investigated. EDTA, Tween-80, L-proline, L-lysine, acetic acid and malonic acid had little effects on the color stability, while L-glutamic acid, purple swe