高粱红色素稳定性研究  

STUDY OF STABILITY ON RED PIGMENT OF SORGHUM

作　　者：陈金娥[1] 刘丽琴[1] 张海容[1] 

机构地区：[1]忻州师范学院生化分析技术研究所,陕西忻州030400

出　　处：《食品研究与开发》2009年第1期189-192,共4页Food Research and Development

基　　金：山西省自然科学基金(20051028)

摘　　要：通过对不同条件下高粱红色素特征吸光值变化的研究,探讨其在不同光照、温度、pH、氧化剂、还原剂、金属离子、蔗糖等环境条件下的稳定性。试验结表明:糖溶液、光照对其影响较小;在不同的pH条件下稳定性不同;金属离子中Ca2+、Na+、K+对该色素的稳定性较好,并有不同程度的护色效果,Al3+和Zn2+对其色素的稳定性影响较小,Cu2+对其稳定性有明显的影响或破坏作用;氧化剂和还原剂对其色素的稳定性影响较小。The stability of red pigment of sorghum under different environment conditions, such as light, temperature, pH, oxidant, reducing agent, metal-ion, and sugar was investigated by spectrophotometer. The result suggested that the sugar solution, light, oxidant, and reducing agent have a small effect on the stability of red pigment of sorghum; the stability is difference under different pH condition; the Al^3＋ and Zn^2＋ exhibit a intensification effect on the stability of red pigment of sorghum and has the varying degree the protective tunction, the Ca^2＋, Na^＋, and K^＋ have a little influence to the stability of red pigment of sorghum, Cu^2＋ has a intensive influence or destructive effect to the stability of red pigment of sorghum.

关 键 词：高粱红 高粱红色素 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS264.4[轻工技术与工程—食品科学与工程]