葡萄皮红色素稳定性研究  

Study on the Stability of Red Pigment from Grape

作　　者：夏红[1] 许建生[1] 朱庆珍[1] 丁俊鹏[1] 

机构地区：[1]苏州农业职业技术学院,江苏苏州215008

出　　处：《食品研究与开发》2011年第5期190-192,共3页Food Research and Development

基　　金：2008年江苏省高等学校大学生实践创新训练计划立项项目(2008-237)

摘　　要：以1、0.1和0.01 mol/L的盐酸、柠檬酸、酒石酸溶液为溶剂从葡萄皮中提取红色素,过滤后将色素溶液分别进行70℃水浴加热5 h、超声处理1 h,加热后的溶液再置于自然光照下3 d,以吸光度变化率观察葡萄皮红色素在不同酸溶液中对加热、超声、光照等处理的呈色稳定性。结果表明:酸的种类和浓度对葡萄皮红色素加热、超声、光照处理的呈色稳定性都产生影响。色素溶液的呈色稳定性经光照处理的变化比较单一,而对超声处理的稳定性变化较复杂。加热处理时,在0.01 mol/L的柠檬酸溶液中呈色最稳定,在1 mol/L的盐酸溶液中最不稳定;超声处理时,在0.01 mol/L的酒石酸溶液中呈色最稳定,在1 mol/L的酒石酸溶液中呈色最不稳定;光照处理时,在0.01 mol/L的盐酸溶液中呈色最稳定,在0.1 mol/L的酒石酸溶液中呈色稳定性最差。The red pigment was extracted from the skin of grape using 1,0.1 and 0.01 mol/L Hydrochloric acid,Citric acid,Tartaric acid.Different solution was obtained by filtration.The pigment solutions were then heated at 70 ℃ for 5 hours and processed ultrasonically for 1 hour respectively,after being heated,the pigment solutions were placed in the light naturally for 3 days.The changes of absorbance were observed to analyze the stability of pigment.The result showed that the red pigment was not stable in acid when it was processed,and the stability was different.The pigment was relatively stable to heating in 0.01 mol/L citric acid,and the absorbance change was in the maximum in 1 mol/L hydrochloric acid.The pigment was relatively stable in 0.01 mol/L tartaric acid when it was ultrasound,and the absorbance change was in the maximum in 1mol/L tartaric acid.The change was least in 0.01 mol/L hydrochloric acid when placed in the light naturally and was most in 0.1 mol/L tartaric acid.

关 键 词：酸 葡萄皮红色素 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]