火龙果果皮红色素的稳定性研究  

Study on the Stability of Red Pigment from Pitaya Peel

作　　者：孙松 王萌璇 李科 孙斌 熊建文 SUN Song;WANG Mengxuan;LI Ke;SUN Bin;XIONG Jianwen(Department of Food and Chemical Engineering,Liuzhou Institute of Technology,Liuzhou 545000,China;National Institute of Viral Disease Control and Prevention,Beijing 102200,China)

机构地区：[1]柳州工学院食品与化学工程系,广西柳州545000 [2]中国疾病预防控制中心病毒病预防控制所,北京102200

出　　处：《现代食品》2020年第23期93-96,共4页Modern Food

基　　金：广西高校中青年教师科研基础能力提升项目“广西特色功能性天然植物染料的研究开发与应用”(编号:2017KY1387);柳州工学院科研创新项目(编号:2018LSTD02)。

摘　　要：本文以火龙果果皮为原料提取果皮红色素,探究了温度、光照、pH、糖类和防腐剂等因素对红色素稳定性的影响。研究发现,红色素受温度影响显著,且色素在光照条件下较黑暗条件下容易分解;pH对红色素显色影响很大,酸性由酸变碱时,色素由红色变为黄色;糖类会导致色素明现褪色;山梨酸钾不利于色素稳定,柠檬酸具有明显的增色作用。In this paper,pitaya peel was used as raw material to extract red pigment.The effects of temperature,light,pH,sugar and preservatives on the stability of red pigment were studied.It was found that red pigment was significantly affected by temperature,and the pigment was easier to decompose under light conditions than under dark conditions.The pH has a great influence on the color of the pigment,when the acidity changes from acid to alkali,the pigment changes from red to yellow;Sugars can lead to discoloration of pigment;potassium sorbate is not conducive to pigment stability,and citric acid has a significant color enhancement effect.

关 键 词：火龙果 红色素 稳定性 

分 类 号：Q946[生物学—植物学]