澳洲坚果壳色素的理化性质及稳定性研究  

Properties and Stability of Pigment from Macadamia Shell

作　　者：涂行浩[1] 张秀梅[1] 刘玉革[1] 杜丽清[1] 黄茂芳[2] 朱德明[2] 

机构地区：[1]中国热带农业科学院南亚热带作物研究所农业部热带果树生物学重点实验室,广东湛江524091 [2]中国热带农业科学院农产品加工研究所,广东湛江524001

出　　处：《食品科学》2015年第15期35-39,共5页Food Science

基　　金：公益性行业(农业)科研专项(201303077-2);海南省重大科技项目(ZDZX2013023-3);中央级公益性科研院所基本科研业务费专项资金项目(1630062014013)

摘　　要：本实验对澳洲坚果壳中提取的色素的理化性质以及稳定性进行初步研究。结果表明:澳洲坚果壳色素易溶于极性较强的溶剂,如水、甲醇、乙醇等,在非极性溶剂中溶解度相对较小,如氯仿、石油醚、乙酸乙酯、乙醚等;温度和pH值对该色素稳定性的影响显著,色素保存率随温度升高下降明显,色素在中性pH值条件下保存率较高,过酸过碱均导致其保存率下降;常见金属离子,如Na+、Cu2+、Mn2+对澳洲坚果壳色素有一定的增色作用,K+、Ca2+对该色素有一定的护色作用,而Fe2+、Fe3+、Al3+、Zn2+均使该色素明显褪色;澳洲坚果壳色素抗氧化性以及耐光性较差,还原剂对色素溶液的影响较小;常用的食品添加剂对澳洲坚果壳色素具有一定的增色和护色效应。In this manuscript, properties and stability of the pigment from macadamia shell were investigated. Results indicated that this pigment was easily soluble in solvents with relatively strong polarity, such as water, methanol and ethanol but insoluble in chloroform, petroleum ether, ethyl acetate and ethyl ether. Temperature and solution pH showed remarkable effect on the stability of the pigment. The preservation rate of pigment decreased obviously with an increase in temperature. Extremely high or low pH values also could result in a decrease in pigment content. In addition, Na＋, Cu2＋, and Mn2＋ revealed a color enhancement effect on this pigment, and K＋ and Ca2＋ could protect the pigment. In contrast, Fe2＋, Fe3＋, Al3＋ and Zn2＋ in solution could obviously result in color fading. Moreover, it was found that the pigment was poorly tolerant to oxidants and light, while reducing agents showed little effect on the stability of the pigment. Some commonly used food additives possessed hyperchromic and color protecting effects on the pigment from maeadamia shell.

关 键 词：澳洲坚果壳 色素 理化性质 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]