2种天然红色色素的稳定性及其在果汁饮料中的应用效果探析  

Analysis of Stability of Two Natural Red Pigments and Their Application in Fruit Juice Beverages

作　　者：廖远东 刘顺字 陈文田 LIAO Yuan-dong;LIU Shun-zi;CHEN Wen-tian(Agricultural Product Quality Safety Supervision and Testing Center of Qingxin District,Qingyuan 511800,China;Zhuhai Yafuxingyuan Food Industry Co.,Ltd,Zhuhai 519000,China)

机构地区：[1]清远市清新区农产品质量安全监督检测中心,广东清远511800 [2]珠海雅富兴源食品工业有限公司,广东珠海519000

出　　处：《饮料工业》2019年第6期28-31,共4页Beverage Industry

摘　　要：天然色素具有资源丰富,着色性能良好,且大多数具有营养保健功能,已成为食品添加剂的必然趋势。本文通过对萝卜红和红曲红2种天然红色色素在温度、pH和光照的稳定性影响,并添加到果汁饮料中进行稳定性分析探讨,以期为天然红色素应用开发提供一定的参考。The natural pigments have become an inevitable trend of food additives for riching in resources,having good coloring properties and having nutritional and health care functions.In this paper,the effects of turnip red and monascus red in the stability of temperature,pH and light were studied,and the stability analysis were carried out in the juice beverage,as to provide some reference for the development of natural red pigment.

关 键 词：天然色素 红色色素 稳定性 果汁饮料 应用效果 

分 类 号：O657.72[理学—分析化学]