4种水溶性天然红色素在碳酸饮料中应用稳定性分析  

The Stability of the Water Soluble Natural Red Pigments Used in Carbonated Beverage were Analysis

作　　者：蔡满意[1] 张花方 樊向明 李绍振[1] 

机构地区：[1]北京汇源饮料食品集团有限公司研发中心,北京101305 [2]丰乐美河北生物科技有限公司,河北邯郸056000 [3]冀中能源峰峰集团有限公司总医院邯郸院区,河北邯郸056000

出　　处：《饮料工业》2017年第5期39-42,共4页Beverage Industry

摘　　要：该文对比分析了水溶性的天然红色素包括葡萄皮红、花生衣红、红曲红和紫胶红在碳酸饮料中的稳定性情况。在相同碳酸饮料基料中(白砂糖11%、柠檬酸0.12%,w/w)添加适量不同种类的天然色素,确定了适合感官要求的色素用量,测定了每种色素的最大吸收波长和色价。考察每种色素在加速实验和光照实验中的稳定性状况。结果表明:在加速实验条件下,应用4种水溶性红色素的碳酸饮料放置28d时仍可保留65%的色素,稳定性较好;在光照实验条件下,应用花生衣红和紫胶红色素的碳酸饮料放置28d时仍可保留75%的色素,稳定性较好,应用葡萄皮红和红曲红色素的碳酸饮料放置28d时仅保留33%和21%的色素,稳定性较差。利用实验数据对ln_A/lnA_0和t进行线性回归分析,得到的一级反应动力学方程和相关系数,从而求出速度常数(k)和半衰期(t_1/2),应用天然水溶性红色素的碳酸饮料在不同储存条件下,其速率常数k_(加速实验)<k_(光照试验),半衰期t_(1/2加速实验)>t_(1/2光照试验),说明在光照实验中水溶性红色素葡萄皮红、花生衣红、红曲红和紫胶红应用于碳酸饮料的降解速度,快于在加速实验中的降解速度。In this paper,the stability of the water soluble natural red pigments including grape skin red,peanut clothing red,monascus red and lac red used in carbonated beverage were analyzed. To confirm the appropriate dosage of the pigments for the best sensory requirement,the natural pigments were added into the carbonated drinks with same basic ingredients（sugar 11%,citric acid 0.12%,w/w）,and determined the maximum absorption wavelength and the colority of various type of natural pigments determined. The stability of each pigment in the illumination test and the accelerated test was investigated. The results showed that four kinds of pigments used in carbonated beverage could be retained65% and kept stable after 28 days storage under the accelerated test conditions;and peanut clothing red and lac red used in carbonated beverage could be retained 75 % and kept stable under the illumination test conditions;but grape skin red and monascus red used in carbonated beverage could be retained only 33% and 21% respectively and were less stable. LnA/lnA0 and t were analyzed by linear regression to get the first order reaction kinetics equation and correlation coefficient,and then the rate constant（k）and half-life（t1/2）were calculated. The acceleration rate constant of accelerated test was less than that of illumination test and the half-life（t1/2）of accelerated test was greater than that of illumination test,when carbonated beverage with the water soluble natural red pigments under different storage conditions.The results showed that the degradation rate of grape skin red,peanut clothing red,monascus red and lac red used in carbonated beverage in the illumination test was faster than that in the accelerated test.

关 键 词：天然色素 碳酸饮料 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程] TS275.3[轻工技术与工程—食品科学与工程]