肉红色素的稳定性研究  

Study on stability of red-meat pigment

作　　者：王乐[1] 常雅宁[1] 谢志镭[2] 欧伶[1] 

机构地区：[1]华东理工大学生物工程学院,上海200123 [2]上海市食品研究所,上海200123

出　　处：《中国调味品》2009年第4期79-81,共3页China Condiment

摘　　要：研究了肉红色素的稳定性,考察了pH值、温度、光照、食品防腐剂这些因素对色素的影响。结果表明,该色素在512.0 nm处有强吸收,在pH>6下稳定,耐光性、耐热性很好。常用的食品防腐剂对色素没有影响。Study on stability of red-meat pigment in this paper,it was tested that the effects of pH value, temperature,light, food preservatives on stability of the pigment. The result is showed that this kind of pigment has a good stability toward heat and light and in the Enviroment of pH〉6 . The result is also showed food preservatives have no bad effects on the pigment. And its maximum absorption wavelength was 512.0 nm.

关 键 词：肉红色素 天然色素 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]