膨化玉米黄粉中天然黄色素的稳定性研究  

The Stability of Maize Yellow Pigment from Extruded Corn Gluten

作　　者：董海洲[1] 段纯明[1] 侯汉学[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品与发酵工业》2007年第8期25-30,共6页Food and Fermentation Industries

基　　金：山东农业大学博硕士科研基金;山东省泰安市大学生科技创新行动计划项目(No.2006D1040)

摘　　要：从膨化玉米黄粉中提取的天然黄色素是一种安全无毒的食用色素。文中主要研究了该色素的稳定性以及食品中常用的几种食品添加剂对该色素稳定性的影响。结果表明:该色素耐光性较差,有一定的耐热性,食用植物油对其有很好的保护作用,对Al^(3+)、Fe^(3+)、Cu^(2+)等离子极不稳定,对高浓度的氧化剂稳定性较差而对酸、碱、还原剂、含氧酸根、Fe^(2+)、Na^+、K^+等较稳定;其中,木糖醇对该色素有一定的保护作用,V_C和香兰素对该色素也有较强的保护作用,且香兰素的保护作用要明显优于V_C的保护作用。The stability of maize yellow pigment from extruded corn gluten was investigated , the effect of several food additives on maize yellow was also discussed. The results showed that the maize yellow pigment was very sensitive to light, resistant to certain heat ,edible vegetable oil can prevent it from oxidation. It was less stable to Al^3＋ , Fe^3＋ , Cu^2＋ and oxidant of high concentration. However,it was stable to acid, alkali, reducing agent, oxacid root negative ions, Fe^2＋ , Na^＋ , K^＋ and so on. Xylitol, vitamin C and vanillin can effectively prevent the maize yellow pigment from degradation. The protection depends on their antioxidation ability. As far as the antioxidation ability, the antioxidant activity of vanillin was better than vitamin C.

关 键 词：膨化 玉米黄粉 玉米黄色素 功能性天然色素 稳定性 食品添加剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]