枣皮色素的稳定性研究  

The Research on the Stability in Pigment of Jujube Peel

作　　者：韩立英[1] 题玉广 

机构地区：[1]山东师范大学生命科学学院,山东济南250014

出　　处：《食品研究与开发》2013年第6期70-73,共4页Food Research and Development

摘　　要：在长期的贮存和销售过程中,红枣会发生颜色变暗发黑现象,从而影响到枣类的销售。针对此现象,选择1 mol/L NaOH的溶液作为枣皮色素的提取剂,而且就金属离子、抗氧化剂、双氧水等常见因素对枣皮色素提取液吸光度的影响进行研究,结果表明:(1)氧化剂可以促进枣皮颜色变暗发黑现象的发生,可以以隔绝氧化物的方式延长枣类的储存期和货架期;(2)干制大枣可先用24 g/L的异抗坏血酸钠与0.96 mg/L的CaCl2的混合液浸泡0.5 h左右,再以异抗坏血酸钠为吸氧剂处理,可有效预防枣皮颜色变暗发黑现象的发生。In the long-term process of storage and sales, the Pigment of Jujube Peel will darken, the phenomenon is affecting sales. 1 mol/L NaOH solution was selected as extraction agent of Jujube pigment in the experiment the metal ions, antioxidant, hydrogen peroxide and other factors were studied how to affect the light absorbance from the extraction of jujube pigment. These results showed that （1） oxidant can accelerate the oxidation jujube pigment to darken, so we can isolate oxidant to extend storage and shelflife; （2） First soak the dried Jujube Peel in the mixture of 24 g/L Sodium erythorbate and 0.96 mg/L CaC12 for half an hour, then pack with Sodium erythorbate. These measures can effectually prevent jujube pigment from darkening.

关 键 词：枣皮色素 稳定性 抗氧化剂 金属离子 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]