月季花黄色素的稳定性研究  

STUDY ON THE STABILITY OF YELLOW PIGMENT IN ROSA CHINENSIS

作　　者：茹宗玲[1] 彭聪虎[1] 

机构地区：[1]安阳工学院化学与环境工程系,河南安阳455000

出　　处：《食品研究与开发》2009年第8期189-192,共4页Food Research and Development

基　　金：安阳市科技攻关资助项目(20070066)

摘　　要：考察热、光、酸碱度、氧化剂、还原剂、金属离子、食品添加荆等因素对月季花黄色素稳定性的影响。结果表明，月季花黄色素在pH=2～3时稳定性最好；在温度低于65℃时稳定性较好，高于65℃则稳定性变差；在室内光照射下比较稳定，在阳光直射下不稳定；Fe^3＋对月季花黄色素的稳定性影响最大，可使色素产生沉淀，常见的食品添加剂柠檬酸、淀粉、蔗糖、Ca^2＋、Mg^2＋、Na^＋、Cu^2＋、Vc、双氧水等对月季花黄色素的稳定性几乎无影响。Abstract： Some experimental conditions were explored on the stability of yellow pigment in rosa chinensis. The results show that pH =2-3 was the optimal acidity, it was stable under 65 ℃ and decomposed over this temperature, the yellow pigment was stable to the indoor light and unstable to the sunlight. It was unstable to metal cation Fe^3 ＋ which can cause the precipitate occurred. However, it was stable to some normal food additives, such as citric acid, starch, sucrose, vitamin C, hydrogen peroxide and Ca^2＋,Mg^2＋,Na^＋,Cu^2＋ etc.

关 键 词：月季花 天然黄色素 稳定性 研究 

分 类 号：TS202.3[轻工技术与工程—食品科学] TQ922.1[轻工技术与工程—食品科学与工程]