食品酸味剂、甜味剂及增稠剂对阴香花色苷稳定性的影响  

Influences of food sour agents,sweeteners,and tthickeners on the stability of anthocyanin of Cinnamomum burmannii fruit

作　　者：张镜[1] 刁树平[1] 

机构地区：[1]嘉应学院生命科学学院,广东梅州514015

出　　处：《食品工业科技》2013年第22期266-270,共5页Science and Technology of Food Industry

基　　金：广东省科技计划项目(2009B011300015)

摘　　要：阴香果实花色苷粗提物以DM-18弱极性大孔吸附树脂精制及半制备HPLC纯化后为供试样品,研究了食品加工常用的酸味剂、甜味剂及增稠剂对阴香花色苷稳定性的影响。结果酸味剂中高浓度柠檬酸和酒石酸对花色苷具有辅色作用,乙酸与低浓度柠檬酸对花色苷的稳定性无影响,乳酸及低浓度酒石酸具有促进阴香花色苷降解的作用。可溶性淀粉、β-环状糊精及琼脂对花色苷的稳定性无不利影响,较高浓度可溶性淀粉具有明显的护色作用。麦芽糖、乳糖及蔗糖及对阴香花色苷的辅色显著,1%及2.5%葡萄糖对阴香花色苷稳定性无影响,5%以上葡萄糖有加速花色苷具降解作用。The anthocyanin sample extracted from the Cinnamomum burmannii fruits was refined with DM-18 weakly polar macroporous absorption resin and purified with semi-preparative HPLC. The influences of the sour agents,sweeteners and thickeners on the stability of the anthocyanin was studied. These results suggested that high concentration citric acid and tartaric acid had the copigmentation effects on the anthocyanin,acetic acid and low concentration of citric acid had no the effect on the anthocyanins stability,lactic acid and low concentrations of tartaric acid accelerated the anthocyanin decay. Soluble starch,β-cyclodextrin and agar had no the effects on the stability of the anthocyanin,the higher concentration of soluble starch had a significant role in protecting color of the anthocyanin. Maltose,lactose and sucrose showed significant copigmentation effects on the anthocyanin, 1% and 2.5% glucose solution had no effect on the stability of the anthocyanin,more than 5% glucose solution accelerated the anthocyanin decay.

关 键 词：阴香 花色苷 稳定性 食品添加剂 

分 类 号：TS201.2[轻工技术与工程—食品科学]