INFLUENCE OF WATER ACTIVITY ON THE STABILITY OF BETANINE

被引：2

作者：

DRDAK, M

VALLOVA, M

GREIF, G

SIMKO, P

KUSY, P

机构：

[1] Department of Chemistry and Technology of Saccharides and Foods, Faculty of Chemical Technology, Slovak Technical University, Bratislava, CS-812 37

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1990年 / 190卷 / 02期

关键词：

D O I：

10.1007/BF01193480

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of water activity on the stability of betanine isolated using Sephadex G-25 and crystallized with 0.1% HCl was investigated. The influence of water activity was studied in water/glycerol model systems with water activities ranging from 0.37 to 1.00 at 75° C. From the results obtained, the rate constants for betanine degradation and the half-lives of betanine were calculated. The non-linar dependence obtained was verified using mathematical methods. © 1990 Springer-Verlag.

引用

页码：121 / 122

页数：2

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