铁(Ⅲ)对葡萄皮色素稳定性的影响及抑制变色的方法  

Effect of Fe^(3+) on Stability of the Grape Skin Pigment and Methods of Inhabitation its Color Changing

作　　者：乔华[1] 刘淑玲[1] 仝建波[1] 张生万[1] 

机构地区：[1]山西大学化学化工学院,山西太原030006

出　　处：《山西大学学报（自然科学版）》2005年第2期173-177,共5页Journal of Shanxi University(Natural Science Edition)

基　　金：山西省自然科学基金(20001011);山西省科技攻关课题(021171)

摘　　要：对花青素类天然色素的代表物葡萄皮色素色泽稳定性进行了详细的考察,结果发现Fe3+、pH值是引起葡萄皮色素变色,导致其稳定性变差的主要原因.在此基础上,对其变色反应的机理进行了探讨,建立了抑制色素变色、提高其色泽稳定性的方法.然后通过对光照、温度、氧化剂、各种食品添加剂等影响因素的系统考察,表明该方法可行,结果令人满意.The stability of grape skin pigment,which was one of the representative substances of natural pigment-anthocyanin,was studied.The results show that Fe^(3+) and pH value are the main influencing factors which change its color and lead to its poor stability.Basing on these facts,we study the action mechanism of color changing reaction of anthocyanin-type natural pigments,and develop the methods to restrain its color changing process and improve the color and luster stability.Through committing systematical experiments on such factors as illumination,temperature,oxidizing agent and some common food additives,the feasibility of this method was tested and a satisfied result has been achived.

关 键 词：花青素 色泽稳定性 葡萄皮色素 

分 类 号：O657.3[理学—分析化学]