桑葚色素稳定性研究  

Study on the stability of mulberry pigment

作　　者：朱庆珍[1] 夏红[1] 丁俊鹏[1] 

机构地区：[1]苏州农业职业技术学院,苏州215008

出　　处：《食品科技》2010年第5期274-276,共3页Food Science and Technology

基　　金：2008年江苏省大学生实践创新训练项目资助;苏州农业职业技术学院课题(200714)

摘　　要：以1、0.1mol/L和0.01mol/L的盐酸、柠檬酸、酒石酸和抗坏血酸为溶剂,从桑葚中提取色素,过滤后溶液进行70℃水浴加热5h及超声处理1h,以吸光度变化率观察桑葚色素在不同酸中对处理操作的稳定性。结果表明:桑葚色素在不同浓度的盐酸、柠檬酸、酒石酸和抗坏血酸中对加热和超声处理均表现出一定的不稳定性,但其不稳定性的表现程度随酸的种类和浓度的不同而有所不同,变化情况较复杂。比较而言,在抗坏血酸溶液中色素对加热和超声处理最不稳定,盐酸溶液中色素对加热处理相对较稳定;柠檬酸溶液中色素对超声处理中相对较稳定。Mulberry pigment solution was obtained by extraction and filtration,with 1 mol/L,0.1 mol/L,0.01 mol/L Hydrochloric acid,citric acid,tartaric acid and ascorbic acid as solvents.After that,the solution was heated at 70 ℃ for 5 hours and processed ultrasonically for 1 h.The change of absorbance was observed to analyze the stability of pigment.The pigment was not stable in all kinds of solvents when it was processed,and the stability was different.In the solution of ascorbic acid,the pigment was very unstable to heating and ultrasonic processing.The pigment was small unstable to heating in hydrochloric acid and also small unstable to ultrasonic processing in citric acid.

关 键 词：盐酸 柠檬酸 酒石酸 抗坏血酸 桑葚色素 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]