脉冲电场处理对栀子黄色素稳定性的影响  

Effect of Pulsed Electric Fields on Stability of Gardenia Yellow Pigment

作　　者：李云[1] 曾新安[1] 

机构地区：[1]华南理工大学轻工与食品学院,硕士研究生广东广州510640

出　　处：《食品与发酵工业》2010年第11期84-87,共4页Food and Fermentation Industries

基　　金：广东省糖品绿色加工国际研发中心;广东省科技计划项目"安全加工中心"(2007B080401010)资助

摘　　要：研究了脉冲电场处理对栀子黄色素稳定性影响,并与热处理和pH值变化处理做了对照实验。结果表明:栀子黄色素对脉冲电场处理和热处理都相对稳定,电脉冲处理46 ms后其色泽保留率可以达到97.1%,比90℃热处理30 min高出4.9%。栀子黄色素对pH值敏感,在强酸强碱条件下栀子黄色素稳定性明显下降。The effects of pulsed electric field （PEF） and pH as well as thermal treatment on the stability of gardenia yellow pigment were investigated in this paper. Results indicated that gardenia yellow pigment exhibited high resistance to intense PEF and thermal treatment. When the applied PEF treatment time was 64 ms, the reservation ratio of gardenia yellow pigment was 97.1%. This was slightly higher by 4.9% than the thermal treatment at 90℃ for 30 min. It was investigated that the gardenia yellow pigment was very sensitive in both strong acid and strong alkaline environments.

关 键 词：脉冲电场 栀子黄 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]