紫甘蓝色素稳定性研究  

Study on the Stability of Purple Cabbage Pigment

作　　者：付世涛[1] 张剑鸣 曹灿灿 汪志慧 秦超然 张建 熊辉[1] Shitao Fu;Jianming Zhang;Cancan Cao;Zhihui Wang;Chaoran Qin;Jian Zhang;Hui Xiong(School of Chemistry and Chemical Engineering,Huazhong University of Science and Technology,Wuhan 430074,China)

机构地区：[1]华中科技大学化学与化工学院,武汉430074

出　　处：《大学化学》2024年第4期367-372,共6页University Chemistry

基　　金：华中科技大学实验技术研究项目(2023052)。

摘　　要：本文以紫甘蓝蔬菜为原料,进行了pH、金属离子和各种食品添加剂等一系列稳定性分析,探索紫甘蓝色素的最佳存储和使用环境。研究表明,紫甘蓝色素对pH敏感,随着pH增大,色素保留率逐渐减小;不同金属离子对紫甘蓝色素的稳定性也有影响,Fe^(3+)会破坏紫甘蓝色素的结构,降低稳定性,保留率仅为8.68%;而Ca^(2+)能提高其稳定性。添加剂蔗糖也可提高其稳定性,其中20 g∙L^(−1)的蔗糖水溶液可将保留率提升至119.48%;而食盐、苯甲酸钠和山梨酸钾均会降低其稳定性。A stability study was conducted on the purple cabbage pigment,using purple cabbage as the raw material.The study involved a series of analyses including pH,metal ions,and various food additives,aiming to explore the optimal storage and usage conditions for the pigment.The results showed that the purple cabbage pigment is sensitive to pH,with a decrease in retention rate as pH increases.Different metal ions also have an impact on the stability of the pigment,with Fe3+destroying its structure and reducing stability,resulting in a retention rate of only 8.68%.On the other hand,Ca^(2+)enhances the stability of the pigment.The addition of sucrose as an additive also improves stability,with a retention rate of 119.48%achieved using a 20 g∙L^(−1) sucrose aqueous solution.However,the presence of salt,sodium benzoate,and potassium sorbate decreases the stability of the pigment.

关 键 词：紫甘蓝色素 影响因素 稳定性 

分 类 号：G64[文化科学—高等教育学] O6[文化科学—教育学]