玫瑰茄红色素在金属盐溶液中的稳定性研究  

Study on the Stabilities of Roselle Red Pigment in Metal Salt Solutions

作　　者：王丽霞 肖丽霞[2] 吴志玲 范伶颖 陆烝[3] WANG Lixia;XIAO Lixia;WU Zhiling;FAN Lingying;LU Zheng(School of Environmental and Biological Engineering,Key Laboratory of Loquat Germplasm Innovation and Utilization,Putian University,Putian 351100;College of Food Science and Engineering,Yangzhou University,Yangzhou 225127;Agricultural Ecology Institute,Fujian Academy of Agricultural Sciences,Fuzhou 350013,China)

机构地区：[1]莆田学院环境与生物工程学院枇杷种质资源创新与利用福建省高校重点实验室,福建莆田351100 [2]扬州大学食品科学与工程学院,江苏扬州225127 [3]福建省农业科学院农业生态研究所,福州350013

出　　处：《东北农业科学》2022年第1期156-160,共5页Journal of Northeast Agricultural Sciences

基　　金：莆田学院博士科研启动基金(2019022);国家级大学生创新创业训练计划项目(202011498013);福建省科技计划重点项目(高校产学研项目)(2015N5003)。

摘　　要：玫瑰茄红色素的主要成分为花色苷,其性质不稳定。为有效利用玫瑰茄红色素,研究了其在金属盐溶液中的呈色及热稳定性。结果表明,玫瑰茄红色素在KCl溶液中的呈色及热稳定性变化不大,CaCl_(2)、ZnSO_(4)及MgCl_(2)溶液对玫瑰茄红色素具有增色作用,并能增强玫瑰茄红色素的热稳定性,CuCl_(2)、FeCl_(2)及FeCl_(3)溶液对玫瑰茄红色素具有变色并破坏其热稳定性的作用,而Na_(2)CO_(3)可能由于改变了溶液pH值而影响玫瑰茄红色素的色泽稳定性。The key component of red pigment in roselle is anthocyanins,which is of unstable properties.In order toeffectively use the pigment,the coloration and thermal stabilities of the pigment in metal salt solutions were investi-gated.Results showed that KCl solution have little effect on the coloration and thermal stabilities of roselle red pig-ment.CaCl_(2),Zn SO_(4) and MgCl_(2) solutions can not only strengthen the color,but enhance the thermal stabilities ofroselle red pigment.CuCl_(2),FeCl_(2) and FeCl_(3) solutions make the color change and have destructive effect on the sta-bilities of the pigment.While Na_(2)CO_(3) solution may affect the color stabilities of the pigment by changing p H value ofthe solution.

关 键 词：玫瑰茄红色素 金属盐溶液 呈色 热稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]