L-半胱氨酸盐酸盐对栀子黄色素稳定性的影响  

The effect of L-cysteine hydrochloride on the gardenia yellow pigment

作　　者：孙智勇[1] 向小红[2] 邓镇涛[1] 冯丽娟[1] 

机构地区：[1]遵义医学院珠海校区化学教研室,珠海519041 [2]遵义医学院珠海校区生物工程系,珠海519041

出　　处：《中国食品添加剂》2012年第4期131-135,共5页China Food Additives

基　　金：遵义医学院中青年科研启动基金资助项目(F-500)

摘　　要：目的:研究L-半胱氨酸盐酸盐对储存在自然、光照、黑暗、真空四种环境中的天然栀子黄色素稳定性的影响。方法:采用等量稀释法将添加到栀子黄色素中的L-半胱氨酸盐酸盐配制成含量分别为0.09%、0.39%、1.56%、6.25%等四种均匀混合样品,在20cm的培养皿中均匀分装2g样品,各种环境中保存3份相同L-半胱氨酸盐酸盐含量栀子黄色素样品,在240d内,每隔15d 60d取各样品配制相同浓度溶液,在440nm处测定吸光度。结果:L-半胱氨酸盐酸盐含量为0.09%和0.39%时对四种保存环境中栀子黄色素品质都有明显的稳定作用(P﹤0.05),当L-半胱氨酸盐酸盐含量为6.25%时对栀子黄色素品质的稳定作用不明显,真空环境中栀子黄色素的稳定性保持最好。结论:含少量的L-半胱氨酸盐酸盐能明显改善长期储存的栀子黄色素品质。Obiective:To study the effect of L-cysteine hydrochloride on the stability of natural gardenia yellow pigment which is stored in natural,light,dark,or vacuum environment.Methods:by same amount of dilution,the L-cysteine hydrochloride is added into the gardenia yellow pigment to prepare 0.09%,0.39%,1.56%,and 6.25% samples.Pack 2g sample in a 20cm Petri dish uniformly,3 copies of the same L-cysteine hydrochloride contents in the gardenia yellow pigment samples saved in four different environment.For every 1560 days in 240 days,preparing same concentration samples from different group and measure the absorbency at 440nm.Results:The L-cysteine hydrochloride of both 0.09% and 0.39% has a significant stabilizing effect on the quality of gardenia yellow pigment in fourpreserved environment(﹤0.05).The stabilizing effect on the quality of gardenia yellow pigmentis not obvious when L-cysteine hydrochloride content is 6.25%,and the stability of Gardenia yellow pigment maintains the best in the vacuum environment.Conclusion:a small amount L-cysteine hydrochloride can significantly improve the quality of gardenia yellow pigment in long-term preserved.

关 键 词：栀子黄色素 L-半胱氨酸盐酸盐 抗氧化剂 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]