悬钩子类果实色素理化性质研究  

Study on the physicochemical properties of pigment from fruit of Rubus L.

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

机构地区：[1]江苏省中国科学院植物研究所,江苏南京210014

出　　处：《食品工业科技》2009年第2期248-250,253,共4页Science and Technology of Food Industry

基　　金：国家科技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)

摘　　要：比较了黑莓品种Boysen、Kiowa和高粱泡(Rubus lambertianus Ser.)果实色素的光谱特性和理化性质,主要包括光照、温度、pH、氧化剂和还原剂5个因素对三种色素水溶液稳定性的影响。结果表明,黑莓Boysen、Kiowa和高粱泡果实色素对光、热有较好的耐受性,对pH、氧化剂和还原剂较为敏感,其中Boysen色素的光稳定性较强;高粱泡色素的热稳定性较强;Kiowa的光和热稳定性均较差,耐氧化性较强。The spectral and physicochemical properties of pigment extracted from fruit of blackberry cultivar Boysen, Kiowa and Rubus lambertianus Ser.were investigated, including the effects of light,temperature, pH value, oxide-reducing medium on stability.The result showed that the three pigments had higher stability to light and heat,and poor stability to pH value,oxidant and reducer.Pigment of Boysen had the better light stability.Pigment of Rubus lambertianus Set.had better heating and pH stability.Pigment of Kiowa had lower light and heating stabilities and better anti-oxidation.

关 键 词：黑莓 BoysenCV KiowaCV 高粱泡 色素 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]