稠李属果实色素理化性质研究  

Physico-chemical Properties of the Pigments from the Fruits of Padus L.Plants

作　　者：王振宇[1,2] 任健[1] 张宁[1] 郝秀梅[1] 

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨150040 [2]哈尔滨工业大学食品科学与工程学院,黑龙江哈尔滨150090

出　　处：《食品科学》2010年第17期92-97,共6页Food Science

摘　　要：研究紫叶稠李小果、紫叶稠李大果和稠李果色素的光谱特性和理化性质,结果表明,紫叶稠李小果、紫叶稠李大果和稠李果色素对光、热有较好的耐受性,对pH值、氧化剂、还原剂较为敏感。相对而言,紫叶稠李小果色素的耐光、耐热和耐氧化还原能力强于紫叶稠李大果和稠李果色素;而稠李果色素耐氧化还原能力强于紫叶稠李大果色素,但耐光能力不如紫叶稠李大果色素。除Fe2+、Fe3+、Cu2+外,其余金属离子对3种色素均无不良影响。食品添加剂中柠檬酸对3种色素有增色作用,抗坏血酸和苯甲酸钠有减色作用,蔗糖和葡萄糖对3种色素无明显影响。The spectral and physico-chemical properties of the pigments extracted from the fruits of Padus racemosa and largefruit and small-fruit species of Padus virginiana were investigated in order to offer helpful references for the development and utilization of these pigments.The results showed that the all these pigments from different Padus L.plants had good resistance to light and heat but were sensitive to pH value,oxidants and reductants.The pigment from Padus racemosa exhibited higher resistance to oxidation and reduction but poorer resistance to light when compared with that from large-fruit species of Padus virginiana,while the resistance of both of them to light,heat,oxidation and reduction was weaker than that of the pigment from small-fruit species of Padus virginiana.Except Fe^2＋,Fe^3＋ and Cu^2＋,other metal ions including Na^＋,Ca^2＋,Zn^2＋,Al^3＋,Mg^2＋,NH^4＋,Ba^2＋ and Mn^2＋ had no adverse effect on all these pigments.Citric acid as a common food additive had hyperchromic effect on them,while two others,ascorbic acid and sodium benzoate had hypochromic effect.Sucrose and glucose had no significant effect.

关 键 词：紫叶稠李 稠李 色素 理化性质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]