天然食用色素紫甘薯花青素的稳定性研究  

Study on the Stability of Natural Edible Pigment Anthocyanin from Purple Sweet Potato

作　　者：谢程程[1] 王勇[1] 宫立晶[1] 

机构地区：[1]辽宁科技大学化工学院,鞍山114044

出　　处：《食品工业》2012年第6期99-102,共4页The Food Industry

摘　　要：采用乙醇浸提法提取紫甘薯花青素,考察了紫甘薯花青素的稳定性。紫甘薯花青素是水溶性色素,具有较强的耐热性,避光保存花青素的稳定性最好。食品防腐剂对紫甘薯花青素的稳定性无明显影响;葡萄糖、蔗糖对花青素有一定的护色作用;VC对紫甘薯花青素影响较明显;H2O2,Cu2+和Fe2+对紫甘薯花青素的稳定性影响较大,其中Cu2+,Fe2+会使花青素溶液变浑浊。The purple sweet potato anthocyanin was extracted by ethanol extraction.The stability of purple sweet potato anthocyanin was investigated.The purple sweet potato anthocyanin was water-soluble pigment,it had a strong resistance of heat and the best stability of anthocyanin was kept from light.Food preservatives had no effect on the stability of purple sweet potato anthocyanins;glucose and sucrose had a certain color-protecting effect on purple sweet potato anthocyanin;VC had effects on purple sweet potato anthocyanin obviously;H2O2,Cu2＋,Fe2＋ had a greater impact on the stability of purple sweet potato anthocyanin.The solution of anthocyanin would become turbid with the effect of Cu2＋ and Fe2＋.

关 键 词：紫甘薯花青素 提取 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]