不同食品添加剂增强2种水溶性天然色素的热稳定性  

Enhancement on Thermal Stability of Two Water-Soluble Natural Colors under Different Food Additives

作　　者：韩宗博 戚克进 展亚莉 常秀莲[1] HAN Zongbo;QI Kejin;ZHAN Yali;CHANG Xiulian(School of Life Sciences,Yantai University,Yantai 264005;Zhengcai Environmental Protection Technology Co.,Ltd.of Yantai,Yantai 264000;Qindao Pengyuan Kanghua Natural Products Co.,Ltd.,Laixi 266612)

机构地区：[1]烟台大学生命科学学院,烟台264005 [2]烟台正材环保科技有限公司,烟台264000 [3]青岛鹏远康华天然产物有限公司,莱西266612

出　　处：《食品工业》2021年第4期277-280,共4页The Food Industry

基　　金：国家级星火计划项目资助(2014GA741008);横向课题项目资助(SK18H08,SK18H09,SK19H21)烟台大学开放试验室。

摘　　要：在天然色素的工业生产中,色素的热稳定性差导致其在加工过程中大量损失。试验选取2种典型天然色素——紫甘薯花青素类色素和甜菜红吡啶类色素,比较不同酸类和糖类食品添加剂对增强这2种色素的稳定性和热降解动力学的影响。结果表明,紫甘薯花青素色素的热稳定性远高于甜菜红吡啶色素,不同酸类食品添加剂中,紫甘薯色素在草酸存在的水溶液中稳定性最好,甜菜红色素在抗坏血酸存在的水溶液中稳定性最好。不同糖类食品添加剂中,紫甘薯色素在糊精存在的水溶液中稳定性最好,甜菜红色素在有乳糖存在下稳定性最好。酸类食品添加剂的热稳定性效果高于糖类食品添加剂,因此,在热浓缩过程中添加酸类食品添加剂,紫甘薯花青素添加草酸,甜菜色素添加抗坏血酸;在产品色素色价的糖类调配剂的选择中,紫甘薯色素添加糊精,甜菜红色素添加乳糖,可起到提高色素热稳定性的效果。In the industrial production of natural colors,production process might result in large loss due to poor thermal stability of the colors.Therefore,two typical natural colors,purple sweet potato anthocyanin color and beet red pyridine color were selected to study the effects of different acid food additives and carbohydrate food additives on the enhancement of thermal stability and degradation kinetics.The results showed that the thermal stability of purple sweet potato anthocyanin color was much higher than that of beet red pyridine color.Among the presence of different acid food additives in the aqueous solution,the purple sweet potato color has best stability in the presence of oxalic acid.The beet red color possesses best stability in the presence of ascorbic acid.Among the different carbohydrate food additives,the purple sweet potato color has best stability in the aqueous solution of dextrin.The beet red color possesses best stability in the presence of lactose.The thermal stability effect of the acidic food additives is much higher than that of the carbohydrate food additives.That adding the acid food additive,oxalic acid into the purple sweet potato anthocyanin and ascorbic acid into the beet red pyridine color,can increase the stability during the heat concentration process in the industry.In the selection of the appropriate carbohydrate food additive for polishing color value of the product,dextrin and lactose are chosen to add in purple sweet potato color and beet red color,respectively,which can simultaneously increase the heat stability of the colors.

关 键 词：紫甘薯色素 甜菜红色素 天然色素 食品添加剂 热稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]