紫甘蓝花色苷色素稳定性研究  

Study on stability of purple cabbage anthocyains pigment

作　　者：朱振宝[1] 吴园芳[1] 易建华[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《粮食与油脂》2011年第10期46-49,共4页Cereals & Oils

基　　金：陕西省教育厅自然科学专项(2010JK454)

摘　　要：以大孔吸附树脂分离纯化,冻干所得紫甘蓝色素粉末为原料,研究pH、温度、抗坏血酸、金属离子及寡糖等因素对紫甘蓝花色苷稳定性影响。结果表明,pH对紫甘蓝花色苷稳定性影响较大,花色苷含量随pH增大而下降,且当pH>7时,花色苷稳定性呈极显著降低趋势;紫甘蓝花色苷热稳定性较好,但温度>80℃时,紫甘蓝花色苷热稳定性较差;金属离子影响存在差异,Na^+、K^+对花色苷稳定性无显著性影响,Ca^(2+)对其稳定性影响显著,而Zn^(2+)、Al^(3+)影响达到极显著程度;高浓度抗坏血酸影响紫甘蓝花色苷稳定性;蔗糖对紫甘蓝花色苷表现为辅色作用,葡萄糖、乳糖、果糖等寡糖对紫甘蓝花色苷稳定性影响较小。This work was conducted to evaluate the effects of pH, temperature, ascorbic acid, different metalions and carbohydrates on the stability of purple cabbage anthocyains. It was shown that pH had a great impact on the stability of anthocyanins pigment. The contents of anthocyanins reduced with the increase of pH, which decreased rapidly when pH 〉 7. Purple cabbage anthocyains pigment were more stable to common heat treatment, but less stable when temperature was above 80℃ . Na^＋, K^＋ hardly affected the stability of anthocyains, while Ca^2＋ significantly influenced it, and Zn^2＋, Al^3＋ had extremely significant effect .The anthocyanins were sensitive to high concentration of ascorbic acid. Sucrose had significant color-enhancing effects while glucose, lactose and fructose had little effects on the stability of purple cabbage anthocyains.

关 键 词：紫甘蓝 花色苷 色素稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]