黑糯玉米芯色素在食品环境中的稳定性研究  

Stability of Pigment from Black Glutinous Corncob in Food Environment

作　　者：张钟[1] 祝芳[2] 

机构地区：[1]茂名学院,茂名525000 [2]安徽科技学院,凤阳233100

出　　处：《中国粮油学报》2010年第2期31-34,共4页Journal of the Chinese Cereals and Oils Association

基　　金：安徽省教育厅项目(2006KJ200B);广东省高等学校人才引进项目(201192)

摘　　要：研究了黑糯玉米芯色素在食品环境中的稳定性、色素的微生物学效应和酶效应及色素在微波、超声波环境中的稳定性。结果表明:在食品环境中,色素在酸奶、碳酸饮料和果冻中比较稳定,在冰淇淋和午餐肉中不稳定;保加利亚乳杆菌对色素有增色作用;果胶酶对色素的稳定性影响不大,酸性蛋白酶和α-淀粉酶能降低色素的稳定性;微波和超声波均能降低色素的稳定性。The stability of pigment from black glutinous corncob（PBGC） in environments of various foods,the effects of microbe and enzymes on PBGC,and the stability of PBGC against microwave and ultrasonic wave were studied.Results： PBGC is stable in yogurt,carbonic acid drink and fruit jelly,and is unstable in ice cream and Wucanrou meat.Lactobacillus bulgaricus shows fortifying effect on the tone of PBGC.Pectinase has little effect on stability of PBGC,whereas acidic proteinase,α-amylase,microwave,and ultrasonic all show degradation effect on the tone of PBGC.

关 键 词：黑糯玉米芯色素 食品环境 微波 超声波 稳定性 

分 类 号：TS201.4[轻工技术与工程—食品科学]