pH和Fe^(3+)对番薯紫色素稳定性的影响研究  

Study on effect of pH and Fe^(3+) on stability of purple sweet potato pigment

作　　者：郑成[1] 张新强[1] 杨联锋[1] 凌剑辉[1] 毛桃嫣[1] 周勇强[1] 

机构地区：[1]广州大学化学化工学院,广东广州510006

出　　处：《应用化工》2008年第5期526-529,共4页Applied Chemical Industry

摘　　要：研究了番薯紫色素稳定性及其变色反应机理,选择了辅色剂和护色剂来增加其显色效果和稳定性。结果表明,pH值和Fe3+是引起番薯紫色素变色和褪色的主要原因;EDTA-2Na有护色作用,Fe3+有辅色作用,两者协同作用能够增加其显色和稳定性,当两者浓度比为0.5∶1时,协同效果最好,增色率达到37%,转化率降低了32.2%。The stability and the mechanism of discolor reaction of purple sweet potato pigment （PSPP） were studied. In order to increase PSPP color and stability, a color developer and a color protection agent were selected. The results showed that pH and Fe^3 ＋ were the main factors of changing and fading of PSPP. EDTA-2Na had an effect of keeping color and Fe^3＋ had copigmentation to PSPP. Their synergism could increase its color and stability. The most suitable concentration ratio of EDTA-2Na and Fe^3 ＋ was 0.5 ： 1. In this condition,color promoting rate was 37.6% and conversion was reduced by 32.2%.

关 键 词：番薯紫色素 护色剂 辅色剂 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]