聚类分析氨基酸合成栀子蓝色素的性状及其稳定性研究  

Cluster analysis on characteristics and stability of gardenia blue pigment synthesized from different amino acids

作　　者：朱毅 阚启鑫 杨寒 袁铭 陈莹 陈家良 何书伦 曹庸[1] ZHU Yi;KAN Qixin;YANG Han;YUAN Ming;CHEN Ying;CHEN Jiaiang;HE Shuun;CAO Yong(College of Food,South China Agricultural University,Guangzhou 510642;Hubei Yujin Biotechnology Co.,Ltd.,Yichang 443500)

机构地区：[1]华南农业大学食品学院,广州510642 [2]湖北聿津生物科技有限公司,宜昌443500

出　　处：《中国食品添加剂》2024年第12期55-63,共9页China Food Additives

基　　金：广东省功能食品活性物重点实验室(2018B030322010)。

摘　　要：栀子蓝色素是食用天然色素中少见的蓝色素,具有广阔的市场前景。本研究以20种氨基酸为合成底物,探究不同氨基酸与京尼平合成栀子蓝色素的性质及其实际应用中的稳定性。颜色指标实验表明,苯丙氨酸、亮氨酸和精氨酸分别合成的三组栀子蓝色素样品的L^(*)值较高(58.31、56.52、57.75)和B^(*)值较高(-20.89、-20.3、-21.45),而A^(*)值较低(6.50、7.14、8.10),色价分别为37.55、27.64和68.08;其中苯丙氨酸组最大吸收波长为595 nm,呈现较纯正的亮蓝色。光稳定和热稳定性研究表明,苯丙氨酸合成的栀子蓝色素样品组在光照、37℃和100℃条件下均具备较好稳定性(保留率分别为97.59%,82.28%和85.58%),此外,该组栀子蓝色素样品对大部分添加剂具有较高稳定性。综上可知,氨基酸种类对合成的栀子蓝色素性质具有显著影响,其中苯丙氨酸合成的栀子蓝色素在颜色指标和各项稳定性方面均有较佳性质。Gardenia blue pigment is a rare natural blue pigment with promising market potential.In this study,20 amino acids were used as synthetic substrates,to investigate the properties and stability in practical applications of gardenia blue pigments synthesized from different amino acids in conjunction with genipin.Colorimetric analysis showed that the L^(*)value(58.31、56.52、57.75)of the three groups of gardenia blue pigments samples synthesized from phenylalanine,leucine and arginine was found to be higher,the A^(*)value was lower(6.50、7.14、8.10)and the B^(*)value was higher(-20.89、-20.3、-21.45),and the color values were 37.55,27.64 and 68.08 respectively.Notably,the maximum absorption wavelengths of pigments synthesized from phenylalanine was 595nm,presenting a relatively pure bright blue color.Studies on photostability and thermal stability showed that,the gardenia blue pigment samples of the phenylalanine group showed good stability under light,37℃and 100℃conditions(retention rates of 97.59%,82.28%and 85.58%,respectively),furthermore,this group showed high stability against most additives such as oxidants and preservatives.Therefore,the type of amino acid had significant influence on the properties of the synthesized gardenia blue pigment.The gardenia blue pigment synthesized from phenylalanine had better properties in terms of color index and stability.

关 键 词：栀子蓝色素 氨基酸 颜色指标 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程] TS202.3[轻工技术与工程—食品科学与工程]