西番莲果皮色素Ⅰ稳定性研究  

Study on PigmentⅠStability from Passionflower Seedcase

作　　者：陈旭丹[1] 王金霞[1] 张琳[1] 王荣芳[1] 王威[1] 

机构地区：[1]天津师范大学化学与生命科学学院,天津300387

出　　处：《食品科学》2008年第4期94-97,共4页Food Science

基　　金：天津市自然科学基金项目(033610911)

摘　　要：本实验对西番莲果皮色素Ⅰ的稳定性进行研究。结果表明:pH值对西番莲果皮色素Ⅰ的影响明显,在pH1～4之间该色素较稳定;金属离子Cu2+、Al3+对色素有增色作用,而Fe3+则对西番莲果皮色素Ⅰ有明显的不良影响。该色素对耐强光、高温、还原剂、氧化剂和NO2等能力较差;漂白剂对色素溶液有明显漂白作用。-The stability of pigment Ⅰ from Passiflora edulis Sims＇seedcase was investigated in this study. The results showed that the pH has obvious effects on the pigment Ⅰ stability. In the range of pH 1-4 there is little effect, but the metallic ions such as Cu^2＋ and AP^＋ can strengthern the pigment color, However, Fe^3＋ has severe undesirable effect, changing the color Ⅰ into some other color. It was found that the pigment Ⅰ is poor resistant to light, heat, reduct, oxide and NO2^- Bleacher can bleach the pigment Ⅰ .The results showed that the pigment I is worth of exploiting and utilizing. It may be used as one of the resources of natural edible pigment.

关 键 词：西番莲果皮 色素Ⅰ 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]