十种天然黑色素稳定性研究  

Stability of Ten Natural Melanins

作　　者：任顺成[1] 王国良[1] 王鹏[1] 李翠翠[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《中国粮油学报》2009年第6期137-142,共6页Journal of the Chinese Cereals and Oils Association

摘　　要：以黑香米、黑小米、黑大豆、黑绿豆、黑苦荞、黑小麦、黑花生、黑玉米、黑芝麻、黑红薯为原料,研究了10种天然黑色素的特征吸收波长和稳定性。结果表明:10种天然黑色素在紫外区有明显的特征吸收峰;黑苦荞、黑红薯色素光照下降解最为明显,光照对其余黑色素也有不同程度的影响;除黑苦荞色素外,其余黑色素在80℃以下具有良好的热稳定性;过氧化氢、亚硫酸钠能使黑色素发生较大程度的降解;氯化钠、蔗糖、苯甲酸钠、Ca2+、Mg2+对黑色素几乎无影响;Al3+、Fe2+、Cu2+、pH对多数黑色素色调影响较大,pH值使黑色素色调在酸性和碱性范围内变化分别呈现一定的规律性。Taking black rice, black millet, black bean, black mung bean, black buckwheat, black wheat, black peanuts, black corn, black sesame and black sweet potato as materials, the characteristic absorption wavelength and stability of 10 types of melanin from the materials were studied. Results show： The 10 types of melanin have characteristic absorption wavelength in UV domain. Natural light has great influence on melanins from black buckwheat and black sweet potato, and it also has a certain effect on other melanins. The melanins have good thermal endurance at temperatures below 80℃ except for the melanins from black buckwheat. The decomposition of the melanins is obvious with the effect of peroxide and sodium sulphite. But the melanins are little affected by sodium chloride, sucrose, sodium benzoate, Ca^2＋ and Mg^2＋ . The tone of the melanins is greatly affected by Al^3＋ , Fe^2＋ , Cu^2＋ and pH, and the tone of the melanins displays certain regular change under acidic or alkaline conditions respectively.

关 键 词：黑色素 特征吸收波长 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]