食品添加剂对黑糯玉米芯色素稳定性的影响  

The effects of food additive on the stabilities of pigment in black glutinous corncob

作　　者：张钟[1] 祝芳[1] 

机构地区：[1]安徽科技学院,安徽凤阳233100

出　　处：《粮油食品科技》2009年第1期49-51,共3页Science and Technology of Cereals,Oils and Foods

基　　金：安徽省教育厅项目(2006KJ200B);院引进(稳定)人才专项基金项目(ZRC200691)

摘　　要：研究了室温环境下常用食品添加剂对黑糯玉米芯色素稳定性的影响。结果表明:室温环境下,乳酸的pH值越小,色素的稳定性越好,乳酸溶液的温度对色素的稳定性影响不大,光照能加快乳酸中色素的降解;葡萄糖、蔗糖、NaCl、黄原胶、可溶性淀粉对色素有增色作用,山梨酸钾对色素的稳定性影响不大,H2O2、Vc、光照、温度、CMC对色素有减色作用。The effects of food additive on the stabilities of pigment in black glutinous corncob（PBGC） under room temperature were studiedStudy on stabilities of pigment in black glutinous corncob in food enviro Zhu fangTutor Zhang zhong. The experiment results showed that： the lower the pH value of lactic acid was, the better the stability of pigment. The temperature of the lactic acid liquor and sorbic acid potassium had little effect on the PBGC. The stabilities decline as the light shining time increasing. Glucose, sucrose, NaCl, xanthan gum and soluble starch had a little effect on increasing its color, while H2O2, sunlight, temperature and CMC 0.2% sorbic acid potassium, 0.2%Vc, 0.015% gum xanthan and 20%lactia acid decreasing.

关 键 词：黑糯玉米芯色素 食品添加剂 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]