不同品种黑小麦色素稳定性  

Study on the Stability of Different Black Kernel Wheat Varieties Pigment

作　　者：杨希娟[1,2] 党斌[1,2] 张国权[2] 

机构地区：[1]青海省农林科学院,青海西宁810016 [2]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品研究与开发》2012年第1期108-112,共5页Food Research and Development

摘　　要：以9个黑小麦品种的麸皮为原料,研究不同品种黑小麦天然色素的稳定性。结果表明:黑小麦色素色调在酸性和碱性范围内变化分别呈现一定的规律性,在酸性条件下比较稳定;黑小麦色素对光很敏感,在光照的条件下容易分解,产生褪色现象,避光条件下稳定性最好;高温对黑小麦色素的降解作用明显,在80℃以下有很好的热稳定性;黑小麦色素对H2O2比较稳定,对VC的稳定性较差;锌、锰、钙离子对黑小麦色素有一定的增色作用,铜、镁、铁离子对黑小麦色素有明显的降解作用。Take 9 black kernel wheat varieties bran as a wheat varieties pigment from the materials were studied. raw material, and stability of different black kernel The results indicate that the tone of the melanins displays certain regular change under acidic or alkaline conditions respectively, it keeps stable in acid conditions, it was sensitive to light, easy to decompose and fade under light condition, has the best stability under dark condition, the melanins have good thermal endurance at temperatures below 80 ℃, it is quite stable to H2O2 and unstable to Vc, Zn^2＋, pigment, and Cu^2＋, Mg^2＋, Fe^3＋ had Mn^2＋, Ca^2＋ had fortification effects on the tone of black kernel wheat varieties significantly degradation

关 键 词：黑小麦 色素 稳定性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]