栀子黄色素稳定性研究  

THE STABILITY OF GARDENIA YELLOW PIGMENT

作　　者：邱斌[1] 陈卫平[1] 王青[2] 

机构地区：[1]江西农业大学食品科学与工程学院,江西南昌330045 [2]新疆农业大学食品科学与工程学院,新疆乌鲁木齐830052

出　　处：《食品研究与开发》2009年第9期190-192,共3页Food Research and Development

摘　　要：对黄栀子色素进行理化性质及其稳定性研究。结果表明,黄栀子色素的热稳定性较好,色素在pH=5.5～10的环境中稳定性较好,但强酸和强碱性环境对色素的稳定性影响较大。其耐光性和抗氧化还原性较差,故在阴暗处保存可以延缓或减轻色素的褪色。除Fe3+离子对其色素有褪色作用外,大多数金属离子都有护色作用,故最好避免Fe3+离子的介入和避光密闭保存。食品添加剂对色素的稳定性影响较小。This paper measured the physical and chemical property and stability of gardenia yellow pigment. The results show that the thermal stability of gardenia yellow pigment is better. The pigment have a better stability in the environment of pH = 5.5-10.But the greater effeetion on the stability of pigment in the strong acid and alkaline environment .Because of its light resistance and anti-oxidation,it can be perserved in theshadow can reduce the pigment.In addition to Fe^3＋ are bleaching their role pigment, most metal ions have color for the role, so the best way is to avoid Fe^3＋ intervention and protect from light for confined preservation. Food additives have little effection on the stability of the pigment.

关 键 词：栀子黄色素 稳定性 应用性质 

分 类 号：TS202.3[轻工技术与工程—食品科学] O561.1[轻工技术与工程—食品科学与工程]