环状糊精等食品添加剂对紫苏色素呈色行为及稳定性的影响  

The influence of β-cyclodextrin and other food additives on the colour strength and stability of perilla

作　　者：陈勇[1] 张晴[2] 

机构地区：[1]青岛大学天然色素研究所 [2]青岛大学化学系,山东266071

出　　处：《广州食品工业科技》1999年第2期9-11,16,共4页

摘　　要：本文研究了环状糊精、糊精、乳酸钙、葡萄糖酸钙等食品添加剂对紫苏色素呈色作用和稳定性的影响。环状糊精、乳酸钙和葡萄糖酸钙对紫苏色素的吸收光谱及最大吸收值均有影响，随着浓度的增加，最大吸收值降低。糊精则对紫苏色素的呈色能力和稳定性基本没有影响。在pH＝3.0的条件下，环状糊精对紫苏色素有一定的稳定作用，乳酸钙、葡萄糖酸钙的稳定作用则较小。The influnences of four food additives, such as β- Cycledextrin, Dextrin, Calcium Gluconate and Chlcium Lactate,on the color strength and stability of Perilla Color were detected. The color strength of Perlla Color decred when the β- Cycledextrin, Calcium Gluconate and Calciurn Lactate were added to the solutions of Perilla Color(pH = 3.0). Detrin has no influence on the color strength and stability of Perilla Color, but β - Cyclodextrin has the ability to enhance the stabiliy of Perilla Color. Calcium Gluconate and Calcium Lactate have slight effects of stabilizing.

关 键 词：紫苏色素 食品添加剂 环糊精 呈色行为 

分 类 号：TS264.4[轻工技术与工程—发酵工程] TS202[轻工技术与工程—食品科学与工程]