黑果小檗色素的稳定性研究  

Study on Stability of Berberis Heteropoda Pigment

作　　者：侯秀云 侯秀玲[2] 

机构地区：[1]五家渠职业技术学校,新疆五家渠830013 [2]新疆生产建设兵团环境监测中心站,乌鲁木齐830011

出　　处：《北京联合大学学报》2014年第3期38-41,共4页Journal of Beijing Union University

基　　金：新疆科委自然科学基金项目(2003-09)

摘　　要：目的:探讨黑果小檗色素的稳定性。方法:以pH 1,浓度50%的乙醇为溶剂,对该色素在不同氧化剂、还原剂、食品添加剂存在的条件下的稳定性进行检测。结果:食品添加剂蔗糖具有护色作用,乳糖、葡萄糖、抗坏血酸、山梨酸和硫代硫酸钠具有减色作用;黑果小檗色素抗氧化能力差,在不同介质条件下保存时,适宜用酸性蒸馏水。结论:黑果小檗色素是一种酸性条件下较稳定的药食兼用色素,可进一步开发利用。Objective The stability of Berberis heteropoda Pigment was discussed. Methods The stability was investigated under different oxidant,reductant and food additives,with that pH was 1 and concentration of 50%solvent. Results The sugar had protecting color function. The lactose,glucose,ascorbic acid,sorbic acid and sodium thiosulfate had an effect on Hypochromic effect. The Berberis heteropoda Pigment have a weak ability of oxidation resistance,and it is suitable for acid distilled water when stored under different media. Conclusion Berberis heteropoda Pigment is a kind of stable drug-edible pigment,and is stability under acid condition. It can be worthy of further research and utilization.

关 键 词：黑果小檗 添加剂 色素稳定性 护色作用 减色作用 

分 类 号：Q5-33[生物学—生物化学]