酸碱度对红枣色素稳定性影响的研究  

The effects of pH values on the stability of red jujube pigments

作　　者：李璐[1] 郑安然[1] 邵佩兰[1] 李帆[1] 马欢[1] 张思陆 肖明义[1] LI Lu ZHENG An-ran SHAO Pei-lan＊ LI Fan MA Huan ZHANG Si-lu XIAO Ming-yi(College of Agriculture Science, Ningxia University, Yinchuan 750021)

机构地区：[1]宁夏大学农学院,银川750021

出　　处：《中国食品添加剂》2016年第12期51-55,共5页China Food Additives

基　　金：国家自然科学基金资助项目(31260375);宁夏大学大学生科技创新研究资助项目(14NXG19)

摘　　要：为探究酸碱度对红枣色素稳定性的影响,以吸光度为检测指标,研究红枣色素在不同酸碱条件下的溶解度、稳定性及高温、强酸处理后红枣色素含量的恢复情况。结果表明:红枣色素在中性、碱性下易溶解、稳定,酸性下易沉淀,不稳定;高温、强酸能加速红枣色素的损失,且难以恢复;酸处理后色素的吸收峰值未发生偏移,但吸光度值下降,说明红枣色素经高温、强酸处理其结构可能遭到破坏。Jujube was treated under different pH conditions to explore the pH effect on the pigment solubility,stability and the recovery after high temperature,acid treatment. The absorbance was the index in the comparison. The results showed that the red jujube＇s pigments in neutral and alkaline solution were dissolved easily and more stable;it was easily precipitated and unstable in acid condition. Besides,high temperature and strong acidic accelerated the damage of red jujube＇s pigments and the loss was hard to recover. The absorption peak of the pigments treated with acids wasn＇t shift while the absorbance value was decreased. It indicated that the structure of red jujube＇s pigments might be damaged after high temperature and strong acids treatment.

关 键 词：红枣色素 酸碱度 稳定性 吸光度 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS202.3[轻工技术与工程—食品科学与工程]