常用食用防腐剂对食用天然色素影响的研究  

Study on Effect of Common Food Perservative on Edible Natural Pigment

作　　者：王威[1] 王春利[1] 

机构地区：[1]天津师范大学化学与生命科学学院,天津300074

出　　处：《食品与发酵工业》2001年第2期38-41,共4页Food and Fermentation Industries

摘　　要：以 2种常用食品防腐剂———苯甲酸钠、山梨酸钾对 6种食用天然色素的影响 ,通过可见光谱、紫外光谱的分析研究看出 ,6种食用天然色素受防腐剂影响较大的为葡萄皮红色素和姜黄色素 ;有一定影响的为叶绿素铜钠盐和辣椒红色素 ;基本没有影响的为栀子黄色素和高粱红色素。Effects of two common food perservatives-sodium benzoate and potassium sorbate on the six edible natural pigments were studied. The results analyzed by ultraviolet spectrum and visible spectrum indicate that grape skin extract and curcumin are obviously affected by the preservatives, that sodium copper chlorophyllin and paprika oleoresin are, to a certain degree, affected, and that gardenia yellow and sorghum pigment are not affected. The study provides the scientific basis and possesses reference value for application and popularization of edible natural pigments.

关 键 词：食用防腐剂 苯甲酸钠 山梨酸钾 食用天然色素 可见光谱 紫外光谱 

分 类 号：TS20[轻工技术与工程—食品科学]