山茱萸红色素稳定性的研究  

Study on the Stability of the Red Pigment in Cornus officinalis

作　　者：吴海霞[1] 马国刚[1] 

机构地区：[1]运城学院生命科学系,山西运城044000

出　　处：《农产品加工（下）》2016年第6期12-15,共4页Farm Products Processing

基　　金：运城学院博士启动基金(YQ-2014031)

摘　　要：以A440 nm吸光度为指标,研究p H值、温度、光照、金属离子、氧化剂、还原剂及常用食品添加剂等对山茱萸红色素稳定性的影响。结果表明,山茱萸红色素在酸性条件下较为稳定,但随着酸性减弱,其颜色变浅;在一定的温度范围内(0~90℃)对热比较稳定;不同光照条件对其具有一定程度的降解作用;Na^+,Ca^(2+),Mg^(2+),Al^(3+),Zn~(^(2+)),K+,Cu^(2+)等金属离子对色素影响不大,但Fe^(3+)的存在会使色素变色而不稳定,而Ba^(2+)会使色素溶液产生部分沉淀而浑浊;氧化剂H_2O_2和还原剂Na_2SO_3可使色素褪色;蔗糖、葡萄糖、抗坏血酸、苯甲酸钠等食品添加剂对色素稳定性影响不大,柠檬酸和食盐对色素具有一定的增色作用。Taking absorbance at 400 nm as standard, the influences of some factors on the stability of the red pigment in Cornus officinalis are discussed. Such as pH value, temperature, light, metal ions, oxidant, reducer and some food additives. The results show that the red pigment is stable relatively for acid and heat, the color faded as the light intensity enhanced, metal ions of low thickness such as Na^＋, Ca^2＋, Mg^2＋, Al^3＋, Zn^2＋, K^＋, Cu^2＋ had no influence on the pigment, but it is unstable if there are Fe^3＋ and Ba^2＋ in solutions. The oxidants and reducers had significant impact on its stability and common food additives had little influence, but citric acid and salt had hyperchromic effect on the pigment.

关 键 词：山茱萸 红色素 稳定性 

分 类 号：TS202[轻工技术与工程—食品科学]