紫甘薯红色素稳定性的研究  

Study on Stability of Pigment from Purple Sweet Potato

作　　者：林琳 

机构地区：[1]辽宁省粮食科学研究所,沈阳110032

出　　处：《粮食加工》2016年第2期38-41,共4页Grain Processing

摘　　要：研究了紫甘薯红色素的稳定性,结果表明:色素的稳定性受p H值、部分金属离子、氧化剂和还原剂的影响较大;色素的热稳定性较好,对直射光较敏感;部分糖类及金属离子对色素有一定的保护作用;而有些金属离子及苯甲酸钠对色素稳定性的影响不大。The stability of purple sweet potato pigment（PSPP） was studied. The result indicated that the effect of pH value, some metal ions, oxidant and reducer was visible. The pigment had good stability to heat, but it was sensitive to light.Some saccharide and metal ions could enhance the stability of the pigment.But the pigment made no difference in some metal ions and sodium benzoate.

关 键 词：紫甘薯 红色素 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]