黑莓果实色素的稳定性分析  

Analysis on stability of pigment from blackberry fruit

作　　者：赵慧芳[1] 王小敏[1] 崔恩惠[1] 闾连飞[1] 吴文龙[1] 李维林[1] 

机构地区：[1]江苏省.中国科学院植物研究所(南京中山植物园),江苏南京210014

出　　处：《植物资源与环境学报》2008年第2期50-55,共6页Journal of Plant Resources and Environment

基　　金：国家科学技术部星火计划项目(2007EA691013);国家科学技术部农业科技成果转化资金项目(2007GB2C100118);南京市科技人才创新项目(200703014);江苏省高技术项目(BG2007311)

摘　　要：研究了光照、温度、pH值、氧化剂(H2O2)和还原剂(Na2SO3)对黑莓(Rubusspp.)果实色素水溶液稳定性的影响。结果表明,黑莓果实色素为水溶性花色苷类化合物,对光和热有较好的耐受性,对pH、H2O2和Na2SO3较敏感,且耐还原性略强于耐氧化性。在小于pH 4.0、温度低于50℃及避光条件下黑莓果实色素的稳定性较好,可作为食品色素添加剂使用。The effects of light, temperature, pH value, oxidant （H2O2 ） and reductant （Na2 SO3 ） on stability of pigment from blackberry（ Rubus spp. ） fruit were studied. The results show that the pigment from blackberry fruit is water-soluble anthocyanins. The pigment is resistive to light and heat, but it is sensitive to pH value, H2O2 and Na2 SO3. The reduction resistance of the pigment is slightly stronger than the oxidation resistance of the pigment. It is concluded that the stability of the pigment is better under the conditions of pH lower than pH 4.0, temperature below 50 ℃ and darkness, and it can be used as a food additive.

关 键 词：黑莓 果实 色素 稳定性 

分 类 号：S663.2[农业科学—果树学] Q946.83[农业科学—园艺学]