光照和食品添加剂对紫玉米芯色素稳定性的影响  

Impact of light and food additives on the stability of purple corncob pigment

作　　者：卢晋芳[1] 邵承斌[1] 毛雪[1] 陈欢[1] 陈波[1] 

机构地区：[1]重庆工商大学环境与生物工程学院,重庆400067

出　　处：《重庆工商大学学报（自然科学版）》2009年第2期141-143,170,共4页Journal of Chongqing Technology and Business University:Natural Science Edition

基　　金：2008年学生科技创新基金资助项目

摘　　要：考察了在酸性条件下光照、氧化剂、还原剂、食品添加剂对紫玉米芯色素稳定性的影响;结果表明:阳光直射加速紫玉米芯色素的降解;强氧化剂双氧水对紫玉米芯色素的褪色作用最明显,其次是抗坏血酸、苯甲酸钠和还原剂无水亚硫酸钠;蔗糖对紫色玉米芯色素的稳定性影响不大,高浓度蔗糖溶液还具有增色作用;提示紫玉米芯色素,在食品工业中具有较好的开发利用价值。This paper studied the stability of purple corncob pigment that was impacted by the light, oxidizing a- gent, reducing agent and food additive, in the acidic conditions. The results show that sunlight speeds up purple corncob pigment degradation. Strong oxidant hydrogen peroxide on purple corncob role of pigment bleaching is the most obvious, followed by ascorbic acid, sodium benzoate and sodium sulphite anhydrous reductant. Sucrose has little effect on the stability of purple corncob pigment and higher concentrations of sucrose also has the hyperchromic effect. Purple corncob pigment has a better value of the development and utilization in the food industry.

关 键 词：紫玉米芯 天然色素 氧化剂 还原剂 食品添加剂 稳定性 

分 类 号：Q599[生物学—生物化学]