密蒙花黄色素稳定性研究  

Studies on the Stability of Yellow Pigment From Buddleja officinalis Maxim

作　　者：杨雁 王京法[1] 李睿 陈伟伟[1] 刘志敏 龚丽霞 YANG Yan;WANG Jing-fa;LI Rui;CHEN Wei-wei;LIU Zhi-min;GONG Li-xia(Kunming University,Kunming Yunnan 650214,China)

机构地区：[1]昆明学院,云南昆明650214

出　　处：《食品与发酵科技》2020年第5期15-21,共7页Food and Fermentation Science & Technology

基　　金：昆明学院校级课题:密蒙花黄色素提取纯化及抗氧化活性研究(XJZZ1707)

摘　　要：对密蒙花黄色素分别在pH值、温度、光照、蔗糖、葡萄糖、D-果糖、可溶性淀粉、山梨酸钾、Na2SO3、H2O2、金属离子等存在条件下进行稳定性研究。结果表明:弱酸和中性条件下密蒙花黄色素稳定性较好,随着温度升高和光照时间延长,色素降解越严重;蔗糖、葡萄糖、D-果糖、Ca^2+、Cu^2+对密蒙花黄色素均具有保护作用;可溶性淀粉、H2O2、K^+、Na^+、Sn^2+、Zn^2+、Al3^+、Mg^2+对密蒙黄色素的影响不明显;山梨酸钾、Na2SO3、Fe^3+、Pb^2+对密蒙花黄色素具有破坏作用。The experiment studied the stability of the yellow pigment from Buddleja officinalis Maxim in the presence of pH,temperate,light,sucrose,glucose,D-fructose,starch,potassium sorbate,Na2SO3,H2O2 and metal ions.The result showed that:the stability of the yellow pigment was better under the condition of weak acid and neutral.With the increase of temperature and the extension of light time,the degradation of pigment is more serious.Sucrose,glucose,D-fructose,Ca2+,Cu2+have protective effects on the yellow pigment.The effect of starch,H2O2,K^+,Na^+,Sn^2+,Zn^2+,Al^3+,Mg^2+on the pigment was not significant.Potassium sorbate Na2SO3,Fe^3+,Pb^2+exert destructive effects on the pigment.

关 键 词：密蒙花 黄色素 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]