紫玉米色素的稳定性研究  

Study on the Stability of the Purple Corn Pigment

作　　者：史海英[1] 吕晓玲[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《现代食品科技》2007年第11期7-10,共4页Modern Food Science and Technology

基　　金：天津市科技攻关重点项目(06YFGZNC06900)

摘　　要：本文对紫玉米花色苷稳定性进行了系统的研究,紫玉米色素对光、pH、温度、金属离子、食品添加剂、辐照、高温高压等具有一定的稳定性。结果表明,在酸性条件下,该色素稳定性较好,在食品工业中具有一定的利用价值。The effects of pH value, temperature, metallic ion, light, food additives, irradiation and high pressure on the stability of purple corn pigment were systematically researched in this paper. Results showed that purple corn pigment was stable under the examined conditions and the highest stability of the pigment was found under acidic condition. This pigment had values for further development in food industry.

关 键 词：紫玉米 色素 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]