腊八蒜中黄色素的理化性质研究  

Characteristics of the yellow pigments in greening Laba garlic

作　　者：赵晓丹[1] 胡小松[2] 

机构地区：[1]东北林业大学林学院,哈尔滨150040 [2]中国农业大学食品与营养工程学院,北京100083

出　　处：《食品科技》2012年第12期208-210,共3页Food Science and Technology

基　　金：教育部中央高校基本科研业务费基金项目(DL11BA05)

摘　　要：在前期研究的基础上分离制备了腊八蒜色素中的黄色素组分,对黄色素的溶解性及稳定性进行了研究。黄色素可以溶于水,甲醇,乙醇,正丁醇等极性溶剂中,不溶于乙醚,乙酸乙酯,丙酮等非极性溶剂。黄色素在酸性条件下稳定,在碱性条件下褪色;在自然光下30d后损失率不到10%,60℃以下加热损失率低于6%,Cu2+,Zn2+,Al3+,Mn2+,Fe2+等离子的存在对黄色素无影响;Fe3+对色素的呈色有较大影响,Na2SO3和H2O2对色素均有破坏作用,Na2SO3的影响较显著。The yellow components of the,green pigments in Laba garlic （pickled garlic） were prepared, and studies on its physical-chemical properties were then carried out. The yellow pigments can be dissolved in water, methanol, ethanol, n-butanol but not soluble in ether, ethyl acetate and acetone. It can keep stable when pH〈7, after staying in daylight for 30 days, the loss rate of it was about 10%, when being heated at temperature below 60 %, the loss rate was less than 6%. Cu^2＋, Zn^2＋, AI^3＋, Mn^2＋, Fe^2＋ had little effects on the yellow pigments except Fe^3＋. Na2SO3, H2O2 both had destructive effect on it.

关 键 词：大蒜 绿变 黄色素 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]