中文摘要：

利用紫外可见分光光度法研究了光照、氧气、温度、金属离子、pH等因素对滁菊茶汤中黄酮类化合物稳定性的影响。结果表明光照、氧气、温度、金属离子、pH和食品添加剂等对滁菊黄酮的稳定性均有不同程度的影响,在过酸过碱的环境中滁菊黄酮均易受到破坏,在pH=6附近其稳定性最佳;光照和氧气的存在均会降低滁菊黄酮稳定性;滁菊黄酮随温度的升高及保温时间的延长,其稳定性均降低;金属离子中Na＋、K＋和Mg2＋的存在对滁菊黄酮稳定性无影响,而Cu2＋、Fe3＋和Al 3＋和Ca2＋对滁菊黄酮稳定性及色泽影响较大;柠檬酸、葡萄糖和蔗糖等食品添加剂均对滁菊中黄酮类化合物的稳定性构成不同程度的影响。

英文摘要：

UV visible spectrophotometry is used to study the impact of light,oxygen,temperature,metal ion,pH etc.on the stability of flavonoids in Chuzhou chrysanthemum tea.The results show that they all have different degrees of influence on the stability of flavonoids extracted from Chuzhou chrysanthemum.Chuzhou chrysanthemum flavonoids are easy to damage in the acid or alkali environment while it is stable at pH 6.The presence of light or oxygen could reduce the stability of flavonoids of Chuzhou Chrysanthemum.The stability of Chuzhou chrysanthemum flavonoids is decreased with increasing temperature and holding time.The presence of Na＋,K＋and Mg2＋has no effect on the stability of flavonoids in Chrysanthemum morifolium while Cu2＋,Fe3＋and Al 3＋and Ca2＋have great influence on the stability of flavonoids in Chrysanthemum morifolium.Food additives such as H2O2,Na2SO3,citric acid,glucose and sucrose have different degree of influence on the stability of the flavonoids in Chrysanthemum morifolium while there is no significant effect of potassium on the stability of flavonoids.