环境因素和添加物对紫苏花青素稳定性的影响  

Effect of Environmental Factors and Some Additives on the Stability of Perilla Anthocyanidin

作　　者：张志军[1] 张鑫[1] 李会珍[1] 乔绍俊[1] 刘西亮[1] 刘培培[1] 

机构地区：[1]中北大学化工与环境学院生命科学系,山西太原030051

出　　处：《食品研究与开发》2011年第6期21-24,共4页Food Research and Development

基　　金：山西省回国留学人员科研项目(2009065);山西省高校科技开发研究项目(2007131)

摘　　要：采用酸化乙醇法提取紫苏花青素并测定多种环境因素和添加物对其稳定性的影响。结果表明,酸性(pH=3～4)、避光、低温条件有利于紫苏花青素溶液稳定保存。氧化剂(H2O2)对紫苏花青素稳定性的破坏作用随H2O2浓度升高而增加。还原剂VC、蔗糖和NaCl溶液浓度分别为3%,15%和7%时,对保持紫苏花青素溶液稳定性效果最好;Fe3+和Cu2+离子对紫苏花青素降解作用较大,而Al3+、Mg2+和Zn2+对紫苏花青素降解具有一定的保护作用。In this study,effect of some environmental factors and some additives on the stability of Perilla anthocyanidin was determined,which was extracted by the method of acidified ethanol.The results showed that the environmental factors,such as pH=3-4,dark and lower temperature were helpful for the stable storage of Perilla anthocyanidin.The destructive effects of oxidant（H2O2） to the stability of Perilla anthocyanins were enhanced with the increasing of H2O2 concentrations.The optimum solution concentrations of VC,sugar and salt for the storage of Perilla anthocyanidin were 3 %,15 % and 7 %,respectively.The solution of Al3＋,Zn2＋,Mg2＋ were was beneficial to the stability improving of Perilla anthocyanins but further degradation were prevented by the addition of Fe3＋ and Cu2＋.

关 键 词：紫苏 花青素 稳定性 环境因素 添加物 

分 类 号：TS201.2[轻工技术与工程—食品科学]