石榴汁色素稳定性的研究  

Study on the Stability of Pomegranate Juice Pigment

作　　者：热合满.艾拉 迪丽娜尔.买买提江 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业大学数理学院,新疆乌鲁木齐830052

出　　处：《保鲜与加工》2012年第4期21-24,共4页Storage and Process

基　　金：新疆维吾尔自治区科技攻关重点项目(200731136-3)

摘　　要：针对石榴汁在加工与储存过程中极易褐变的问题,试验研究了石榴汁色素稳定性的影响因素。结果表明,石榴汁色素对温度和pH比较敏感,在较低温度和酸性(pH<4)条件下具有较好的稳定性;Ca2+、K+、Na+、Zn2+、H2O2、甜味剂和紫外光对石榴汁色素的影响不明显;Fe3+、Cu2+和Na2SO3会引起石榴汁色素的较大损失;日光照射对石榴汁色素的影响也较大。所以,在石榴汁加工及储存过程中,应在较低的温度下保持一定的酸度,避免高温、光照或与含Fe3+或Cu2+的材料接触。The influence factors on the stability of pomegranate juice pigment were studied in this paper, according to the problem which pomegranate juice was easy to brown during process and storage. The research results indicated that, the pomegranate juice pigment was more sensitive to temperature and pH, and had good stability at low temperature and acid （pH〈4） condition. The effects of Ca2＋, K＋, Na＋, Zn2＋, H2O2, sweetener and ultraviolet light on pomegranate juice pigment were not obvious. Greater losses were caused by Fe2, Cu2＋ and Na2SO3 to pomegranate juice pigment. Sunlight had bigger influence on the pomegranate juice pigment. So the process and storage of pomegranate juice should keep certain acidity at low temperature, avoid high temperature and light, and avoid to contact materials which had Fe3＋ or Cu2＋.

关 键 词：石榴汁 稳定性 色素 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]