龙虾壳中色素的稳定性研究  

Study on Pigment Stability of Crayfish Offal

作　　者：姜启兴[1] 夏文水[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《食品科学》2006年第7期61-64,共4页Food Science

基　　金：江苏省"十五"科技攻关计划项目(BE2002318)

摘　　要：本文主要研究了龙虾壳酶解残渣中虾青素的稳定性。结果表明:色素在光、高温下不稳定,随着温度升高色素损失加快,超过70℃损失非常迅速,加热处理后高波长处色素吸收减弱而低波长处吸收增大,随着温度升高最大吸收波长有轻微蓝移;色素在不同溶剂中的最大吸收波长不同,在乙醇中比在丙酮中稳定;色素在钙、锌离子存在下稳定,但在亚铁、铜离子存在时迅速褪色,稳定性较差。The pigment stability from crayfish offal was studied in this paper. The results showed that the pigment unstable under light and high temperature and when the temperature was over 70℃, a sharp decrease in color is found. There is a decreasing trend of absorbance in higher wavelength with the temperature increasing and the maximum absorbance wavelength is moved to relatively short wavelength. The maximum absorbance wavelength of pigment varies in different solvents. The stability of pigment in ethanol is higher than that in acetone. The pigment is stable in the presence of Ca^2＋ and Zn^2＋, while unstable in the presence of Fe^2＋ and Cu^2＋.

关 键 词：龙虾壳 色素 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]