不同温度下环境成分对栀子蓝稳定性的影响  

Impact of Environmental Components on the Stability of Gardenia Blue Pigment at Different Temperatures

作　　者：刘玲红 王茹 吴考 赵安心 程荣 LIU Linghong;WANG Ru;WU Kao;ZHAO Anxin;CHENG Rong(Wuhan Danyaxiang Biotechnology Co.,Ltd.,Wuhan 430030;Glyn.Phillips Hydrocolloids Research Center,School of Biological and Food Engineering,Wuhan 430068)

机构地区：[1]武汉淡雅香生物科技股份有限公司,武汉430030 [2]湖北工业大学生物工程与食品学院菲利普斯亲水胶体研究中心,武汉430068

出　　处：《食品工业》2022年第3期31-35,共5页The Food Industry

基　　金：国家自然科学基金青年项目(31901655)。

摘　　要：试验旨在研究在不同温度条件下环境成分包括金属离子、食品添加剂和助剂等对栀子蓝色素稳定性的影响。采用控制变量方法研究单因素条件对栀子蓝色素稳定性的作用。结果表明,栀子蓝色素在常温下对过氧化氢稳定,但在高于60℃条件下不稳定。亚硫酸钠在60℃下对栀子蓝色素稳定性影响较大,但在60℃以上具有增色保护作用。Fe^(3+)对色素稳定性影响最明显,Cu^(2+)、Fe^(2+)次之,且在高温条件下其破坏效果加强。Mg^(2+),Ca^(2+)对色素稳定性有一定影响,且其效果受温度影响较小。碳酸钠、碳酸氢钠对栀子蓝色素具有增色作用,且在高温条件下其作用加强。柠檬酸可破坏栀子蓝稳定性,且高温下效果更强。This paper investigated the impact of environmental components including metal ion,food additives and processing auxiliary on the stability of gardenia blue pigment at different temperatures.The method of control variable was used to study the effect of single factor on the stability of gardenia blue pigment.The results showed that the gardenia blue was stable with hydrogen peroxide at room temperature,but became unstable with temperature over 60℃.Under 60℃,sodium sulfite showed significant influence on the stability of gardenia blue,but turned to have strengthened and protected the color at over 60℃.Fe^(3+)had the most significant effect on the stability of gardenia blue pigment,followed by Cu^(2+)and Fe^(2+),and their impact became larger with increased temperature.Mg^(2+)and Ca^(2+)showed limited impact on the stability of the pigment,which varied little with increased temperature.Sodium carbonate and sodium bicarbonate enhanced the color of gardenia blue pigment,and their impact was greater at higher temperatures.Significant impact of citric acid on the stability of gardenia blue was found,and this impact was strengthened by higher temperature.

关 键 词：栀子蓝色素 稳定性 温度 食品添加剂 吸光度 

分 类 号：TS264.4[轻工技术与工程—发酵工程]