姜黄色素的稳定化研究  

The stability of curcumin

作　　者：郑君花[1,2] 王修俊[1,2] 王丽芳[2] 杨志波[2] 王纪辉[2] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025 [2]贵州大学发酵工程与生物制药省级重点实验室,贵阳550025

出　　处：《食品科技》2015年第1期287-291,共5页Food Science and Technology

基　　金：贵州省农业攻关项目(黔科合NY字[2012]3018号);贵阳市科技重大专项((2012)筑科农合同字第8-2号)

摘　　要：选择6种稳定剂对姜黄色素稳定性进行研究。以色素残存率为指标,从色素稳定剂的预选、最佳用量的确定、稳定剂组合三方面确定最佳稳定剂配方,并对比加入稳定剂前后,温度、p H、光对色素稳定性的影响。结果表明:苹果酸(1:0.5)+柠檬酸(1:0.3)对色素的稳定化效果最好,经过10 h保温试验后,残存率达到88.65%。加入稳定剂后,均可不同程度地增加色素对温度、p H值、光对色素的耐受性。This paper studied the effects of six kinds of stabilizers on the stability of curcumin. With the index of pigment remaining rate, the best formulation of stability was determined based on the pigment preselection, determine of the stabilizer＇s optimum amount and stabilizer composition. Then compared the effect of temperature, p H and light on the stability of the pigment before and after adding of stabilizers. The results showed that the best formulation of stability was malic acid（1：0.5）＋citric acid（1：0.3）, the pigment remaining rate can reach 88.65% after 10 hours insulation. In the contrast test, the stabilizer can increase the pigment tolerance to temperature, p H and light by different degree.

关 键 词：姜黄色素 稳定剂 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]