藻蓝色素稳定性的研究  

Study on the stability of phycocyanin

作　　者：任顺成[1] 王凤雯 曹悦 李林政 潘天义 REN Shuncheng;WANG Fengwen;CAO Yue;LI Linzheng;PAN Tianyi(Henan Provincial Key Laboratory of Natural Pigment Preparation,Henan University of Technology,Zhengzhou 450001,China;Henan Zhongda Hengyuan Biotechnology Co.,Ltd.,Luohe 462600,China)

机构地区：[1]河南工业大学河南省天然色素制备重点实验室,河南郑州450001 [2]河南中大恒源生物科技股份有限公司,河南漯河462600

出　　处：《河南工业大学学报（自然科学版）》2020年第6期1-7,共7页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省自然科学基金项目“基于分子结构不同的食源多酚与淀粉相互作用差异性研究及成因分析”(182300410079)。

摘　　要：了解藻蓝色素的稳定特性,可拓宽其在食品中的应用范围。通过紫外可见光谱扫描、色差分析等方法研究了藻蓝色素在不同p H值、温度、光照强度下的稳定性,并研究了常见添加剂对其稳定性的影响。结果表明:藻蓝色素在p H 4.0~7.0、温度低于55℃、避光保存时,颜色损失最小,保存率最高,且无沉淀生成;添加质量分数分别为4%、6%、6%的蔗糖、葡萄糖、果糖,藻蓝色素在常温下有最高的保存率;氯化钠、氯化钾、硫酸铵、氯化钙、硫酸镁、硫酸铜溶液均会使藻蓝色素溶液产生沉淀,颜色变浅,硫酸钠虽不会使藻蓝色素溶液产生沉淀,但会使藻蓝色素蓝色完全丧失;不同浓度抗坏血酸、柠檬酸都对藻蓝色素的保存率有较大的破坏作用;质量分数为0.06%的十二烷基硫酸钠(SDS)能有效降低藻蓝色素在pH 2.5下的颜色损失,且藻蓝色素溶液无沉淀生成;5种多酚对降低藻蓝色素在pH 2.5下的颜色损失无明显作用。藻蓝色素宜在中性p H值、低温、避光保存,应避免接触金属离子、抗氧化剂,可以通过添加一定量的SDS和糖来提高其稳定性。To understand the stability of phycocyanin and broaden its application in food,in this paper,the stability of phycocyanin under different p H,temperature and light intensity,and the influences of common additives on the stability were studied by ultraviolet-visible spectrum scanning and color difference analysis.The results showed that phycocyanin had the smallest color loss and the highest storage rate without precipitation when stored at p H 4.0-7.0,temperature below 55℃and protected from light.When the mass fraction of sucrose,glucose and fructose were 4%,6%and 6%,respectively,phycocyanin had the highest preservation rate at room temperature.Sodium chloride,potassium chloride,ammonium sulfate,calcium chloride,magnesium sulfate and copper sulfate solutions all caused the precipitation in the phycocyanin solution,and the color became lighter.Although no precipitation was caused by sodium sulfate,the color of phycocyanin was completely lost.Different concentrations of ascorbic acid and citric acid had a great destructive effect on the preservation of phycocyanin.SDS(0.06%mass fraction)showed the best effect on reducing the color loss of phycocyanin without precipitation at p H 2.5.The five polyphenols had insignificant improvement effect on the color loss of phycocyanin at p H 2.5.Therefore,the phycocyanin should be stored under the conditions of neutral p H,low temperature,darkness,metal ions and antioxidants.The stability of phycocyanin can be improved by adding certain amount of SDS or sugar.

关 键 词：藻蓝色素 添加剂 多酚 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]