山城紫苕色素稳定性的初步研究  

Study on the Stability of Natural Pigments from Purple Potato of Shancheng

作　　者：郑慧雯[1] 茹克也木.沙吾提 章娴君[1] 

机构地区：[1]西南师范大学化学化工学院,重庆400715

出　　处：《西南师范大学学报（自然科学版）》2003年第6期922-925,共4页Journal of Southwest China Normal University(Natural Science Edition)

摘　　要：主要研究pH值、温度、光照、金属离子及其它食品添加剂和氧化剂对山城紫苕色素稳定性的影响.实验结果表明:紫苕色素在pH=3 0左右,降解缓慢;对光、热都较稳定;除Fe3+、Sn2+外,大多数离子影响较小;常用食品添加剂影响也很小;强氧化剂对其有破坏作用.The influences of pH, temperature, light, metal ions, food additives and oxidant on the stability of the pigments from purple potato of Shancheng were studied.The results showed that the pigments were stable on such factors as pH=2-4, high temperature, natural light, some metal ions and food additives; and destroyed in stability by strong oxidant and other metal ions , such as Fe^(3+), Sn^(2+).

关 键 词：山城紫苕 天然色素 花青素 稳定性 食品添加剂 氧化剂 

分 类 号：TS264.4[轻工技术与工程—发酵工程]