栀子黄色素提取及其稳定性的研究  

Study on extraction and stability of gardenia yellow pigment

作　　者：高丽[1] 邓青云[1] 姜益泉[1] 李国元[1] 邵佳[1] 

机构地区：[1]孝感学院生命科学技术学院,湖北孝感432000

出　　处：《中国酿造》2012年第5期176-179,共4页China Brewing

基　　金：湖北省自然科学基金重大项目(鄂财企发[2009]91号第931号)

摘　　要：对栀子黄色素稳定性的相关因素进行了系统的研究。结果表明:栀子黄色素耐光性较差,有一定耐热性,对Fe3+离子极不稳定,对高浓度氧化剂稳定性较差,而对酸、碱、还原剂、Na+等离子较稳定;另外,Cu2+、蔗糖和维生素C对黄色素有一定的保护作用。The stability condition of the gardenia yellow pigment were studied.The results showed that the gardenia yellow pigment was very sensitive to light,but put up with heat in some sort.It was less stable to Fe 3＋,Cu2＋ and oxidant of high concentration,However,it was stable to acid,alkali,reducing agent,Na＋ and so on.Cu2＋,sucrose and vitamin C could efectively protect the gardenia yellow pigment.

关 键 词：栀子黄色素 色素稳定性 吸光度 

分 类 号：TS264.4[轻工技术与工程—发酵工程]