紫竹梅紫红色素的提取及稳定性研究  

A study on the extraction of purple pigment and its stability

作　　者：钟希琼[1] 梁结飞[1] 潘永辉[1] 

机构地区：[1]佛山科学技术学院食品科学系,广东佛山528231

出　　处：《佛山科学技术学院学报（自然科学版）》2009年第6期11-14,共4页Journal of Foshan University(Natural Science Edition)

摘　　要：紫竹梅紫红色素在pH为4-6的酸性条件下颜色稳定;对热较稳定;2 000 lx光照下24 h,色素残存率约为90%。氧化剂H2O2、还原剂Na2SO3对该紫红色素有破坏作用。金属离子K^＋、Mg^2＋、Na^＋对紫竹梅紫红色素的稳定性无影响,Cu^2＋、Ca^2＋、Zn^2＋还有一定的增色、护色效果。酸味剂柠檬酸、抗氧化剂抗坏血酸对紫竹梅紫红色素的稳定性影响不明显;蔗糖和防腐剂苯甲酸钠几乎无影响。总体来看,紫竹梅紫红色素具有较好的稳定性。This paper mainly studied the stability of pigment extracted from purple setcreasea.The purple pigment was stable when the pH of acidic solution is between 4～6.It was stable to heating.The residue of purple pigment reaches 90% after an exposure to a 2 000 lux light for 24 h.Oxidant H2O2 and reductant Na2O3 can destroy the purple pigment.Metal ions had little while sucrose and sodium benzoate had no effect on the stability of purple pigment.It is concluded that the purple pigment has very good stability.

关 键 词：紫竹梅 紫红色素 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]