常用食品添加剂对红枣色素稳定性的影响  

Effect of common food-additives on the stability of red pigment from jujube

作　　者：周华佩 邵佩兰[1] 刘敦华[1] 李宛陶 郭晓丹[1] 

机构地区：[1]宁夏大学农学院,银川750021

出　　处：《中国食品添加剂》2015年第11期110-115,共6页China Food Additives

基　　金：国家自然科学基金资助项目(31260375)

摘　　要：红枣属药食同源食物,不仅营养丰富还兼具很好的药用保健作用。其果皮中含有丰富的、色泽鲜艳的天然红色素。本文探讨了几种常用食品添加剂对红枣色素稳定性的影响,为红枣色素的应用和规模化生产提供指导依据。以灵武长枣废渣为原料,采用溶剂法提取枣皮红色素,分别加入不同浓度的甜味剂、酸味剂、防腐剂、氧化还原剂等食品添加剂,测定溶液吸光度值,计算色素残留率。结果表明红枣色素对蔗糖、葡萄糖和亚硫酸钠有较好的耐受性,苯甲酸钠对红枣色素稳定性无影响且有一定的增色作用。柠檬酸、抗坏血酸、山梨酸钾、H_2O_2对色素稳定性具有不同程度的破坏作用,以山梨酸钾的破坏作用最为明显。红枣色素色泽自然且具有很好的稳定性,在食品、医药及化妆品等行业中具有很好的应用前景。Red jujube is a medicine edible food not only has rich nutrition but also has medical and health care effects.Its peel has abundant natural brightly coloured red color.This paper discusses effect of several common food additives on the stability of red pigment,provides guidance for large-scale production and application of the red pigment.Using Ling Wu long jujube slag as the material and solvent method to extract the red pigment,added different concentration of sweeteners,sour agents,preservatives,food additives such as reductant-oxidant,determinate the solution absorbance value,calculated pigment retention rate.Results showed that the red pigment are well tolerated on sucrose,glucose and sodium sulfite.Sodium benzoate has no effect on stability of red pigment and has certain hyperchromic effect.Citric acid,ascorbic acid,potassium sorbate,H2O2 have varying degrees of damage effect on the stability of pigment,with potassium sorbate＇s effect is most obvious.Jujube pigment color is natural and has good stability.It has a good application prospect in food,medicine and cosmetics industries.

关 键 词：红枣色素 食品添加剂 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]