化学因素对龙葵色素稳定性影响的研究  

The study on the influence of chemical factors on the stability of the pigment of Solanum Nigrum

作　　者：刘良 王文兰 王丽君 

机构地区：[1]吉林医学院有机化学教研室,吉林132001 [2]吉林医学院无机化学教研室

出　　处：《吉林医学院学报》1998年第1期27-28,共2页

摘　　要：目的：研究酸、二氧化碳、甜味剂、羧甲基纤维素等化学因素对龙葵色素稳定性影响。方法：色素的颜色随ｐＨ变化，用分光光度法测定色素在不同ｐＨ下的不同溶液的λｍａｘ、εｍａｘ变化。了解色素对酸的稳定性，向色素的ｐＨ４水溶液中分别通入二氧化碳，加入蔗糖、甜密素、柠檬酸、羧甲基纤维素入置观察溶液变化情况，了解色素对食品添加剂的稳定性。结果：龙葵色素的水，乙醇溶液随酸度的增大颜色加深、稳定性增强，其水溶液对酸、Objective:To study the influence of such chemical agents as acid, CO2 food sweetening agent and carboxymethyl cellulose (CMC) on the stability of the pigment of Solanum Nigrum. Methods: The color of the pigment varied with PH. The changes in λmax, εmax of the pigment in different solutions with different PH were detected with spectrophotometry. The stability of the pigment to acid was determined. CO2 saccharosd, sweetening agent, citric acid and CMC were added into the solution of the pigment with PH4 and the changes in the solution were observed so as to know the stability of the pigment to food additives. Results: With the increase in the acidity the color of the water solution and alchohol solution of the pigment darkened and the stability increased. The water solution had a good stability to the influence of chemical agents, such as acid, CO2 sweetening agent, CMC, etc. Conclusion: The pigment of solanum nigrum has a good stability to the influence of chemical factors.

关 键 词：龙葵色素 色素 化学因素 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程] TQ611[轻工技术与工程—食品科学与工程]