新疆西伯利亚白刺果红色素稳定性的研究  

Study on Stability of Red Pigment Extracted from Fruit of Nitraria sibirica Pall.

作　　者：朱芸[1] 刘金荣[1] 成玉怀[1] 杜华[2] 

机构地区：[1]石河子大学新疆特种植物药资源省部共建教育部重点实验室,新疆石河子832002 [2]石河子大学药学院,新疆石河子832002

出　　处：《食品科学》2008年第3期113-115,共3页Food Science

基　　金：新疆生产建设兵团医药专项项目(NKBO3SDXYY39XY);石河子大学“263”青年骨干教师资助计划项目(YX04021)

摘　　要：研究了新疆西伯利亚白刺果中红色素的稳定性。结果表明:pH、温度、氧化剂、还原剂、光照、金属离子、添加剂等对白刺果红色素的稳定性均有不同程度的影响,其中氧化剂、还原剂、Fe3+、Al3+、Cu2+对色素的稳定性影响明显。The stability of red pigment extracted from the fruit of Nitraria sibirica Pall.of Xinjiang was studied. The results showed that the stability of the Nitraria fruit pigment was influenced by various degree of temperature, pH, oxidant, reducing agent, illumination, metal ion, additive and so on. There are more obvious influence of pigment stability by oxidant, reducing agent, Al^3＋, Fe^3＋ and Cu^2＋.

关 键 词：白刺果 红色素 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]