三种紫甘薯色素性质及稳定性研究  

Study on character and stability of three different purple sweet potatoes pigments

作　　者：连喜军[1] 陈良笛[1] 王吰[1] 鲁晓翔[1] 

机构地区：[1]天津商业大学天津市食品生物技术重点实验室,天津300134

出　　处：《粮食与油脂》2009年第3期45-47,共3页Cereals & Oils

摘　　要：紫甘薯美国黑薯、花心薯和德国黑薯水溶性色素吸收最大吸收波长分别为538.5nm、525nm和532nm。三种紫甘薯色素在酸性条件下呈深红色,性质稳定,通过对三种紫甘薯色素稳定性研究发现,pH对色素稳定性有很大影响,在pH为3时温度和光照对色素基本不产生影响,三种紫甘薯色素有良好耐热性和耐光性。The absorption of three purple sweet potatoes pigments were 538.5nm, 525nm and 532 nm respectively. The three purple sweet potatoes pigments were deep red and stable in acidic solutions. In three factors of pH, temperature and photo, pH was a most important factor for stability of three purple pigments and those purple showed better hot and photo resist in solutions which pH was 3.

关 键 词：甘薯 紫色素 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]