理化因素对桑果色素性质的影响  

Effects of Physical and Chemical Factors on the Property of Mulberry Pigment

作　　者：李辛雷[1] 李纪元[1] 范正琪[1] 范妙华[1] 

机构地区：[1]中国林业科学研究院亚热带林业研究所,浙江富阳311400

出　　处：《林业科学研究》2011年第4期545-548,共4页Forest Research

基　　金：浙江省科技计划项目"木本植物源天然色素的开发利用技术"(2007C32035)

摘　　要：桑树（Morus abla L.）为桑科（Moraceae）桑属（Morus L.）植物,我国栽培历史悠久,分布广泛。桑果（Mulberry）为桑树的果实,含花色苷类化合物,同时含有维生素、糖、氨基酸、矿物质等营养成分,是开发天然色素的良好材料。天然色素使用安全,色泽自然,多具有一定的营养和保健作用,对保护人们健康和促进食品工业发展具有重要意义。The effects of physical and chemical factors on the property of the mulberry pigment were studied.The results show that the light and heat affect the stability of the mulberry pigment.The pigment is stable with lower pH,but the color changes at weak acid level which is close to neutrality.The pigment has less resistance capability against oxidizing or reducing agent and it is sensitive to chelating agent or sodium benzoate.Glucose and sucrose have little effects on the pigment,but salt,citric acid or vitamin C can enforce the color of the pigment.Metal ions Co2＋,Cu2＋,Mg2＋,Ca2＋,Zn2＋,Mn2＋,K＋,A13＋,Sn2＋ can strengthen the color,but Fe2＋,Fe3＋,and Pb2＋ weaken the stability of the pigment.

关 键 词：桑果 色素 性质 理化因素 

分 类 号：S718.43[农业科学—林学]