兰甸果色素的稳定性研究  

STUDY ON STABILITY OF ORCHID PASTURE FRUIT PIGMENT

作　　者：吴春[1] 闫萍 陈平[1] 吴艳华[1] 梁旭升 

机构地区：[1]黑龙江商学院基础部,哈尔滨150076

出　　处：《黑龙江商学院学报》1996年第2期12-17,共6页Journal of Harbin Commercial University(Natural Sciences Edition)

摘　　要：考察了光线、温度、p H值、氧气及部分金属离子 ,食品添加剂等对兰甸果色素的稳定性影响。结果表明 ,p H值过高 ,光及 K+离子是导致兰甸果色素破坏的主要因素 ,十二烷基硫酸钠、EDTA、Al3+离子具有显著的护色作用。相对而言 ,热、氧气对兰甸果色素的保存率影响不明显。The major factors including light,p H,temperature,oxygen,some metal ions and food additives etc.were investigated to stability for orchid pasture fruit pigment.Light, p H,K( I) were found to be acrucial effect and EDTA.AI( ) .C1 2 H2 5SO4Na had significant protective action.Relatively,the effect of Oxygen,temperature were in significant on the retention of pigment.

关 键 词：兰甸果色素 稳定性 天然色素 食用色素 

分 类 号：TS264.4[轻工技术与工程—发酵工程]