蔓花生黄色素稳定性的研究  

Stability of the Pigment of Arachis Duranensis

作　　者：宋凤艳[1] 江晓萍[1] 

机构地区：[1]韩山师范学院生物系,广东潮州521041

出　　处：《现代食品科技》2010年第3期247-252,共6页Modern Food Science and Technology

摘　　要：以蔓花生为实验材料,对蔓花生黄色素的溶解性以及该色素在各种理化因素(pH值、温度、金属离子、食品添加剂、氧化还原剂、光照等)条件下的稳定性进行研究。结果表明,蔓花生色素是一种脂溶性色素,在低于60℃、高酸性条件下比较稳定,多种金属离子、食品添加剂和氧化还原剂都会对其稳定性产生影响,光照也可促使该色素的降解。The stability of a pigment from flowers ofArachis duranensis was studied under the different physical-chemical conditions. Results showed that this pigment was fat-soluble, which showed high stability at temperature below than 60 ℃ with low pH value. Several metallic ion, food additives and oxidizing and reducing agents showed influence on its stability and the pigment was also unstable in sun light.

关 键 词：蔓花生 色素 理化条件 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学] S68[轻工技术与工程—食品科学与工程]