栀子红色素的稳定性研究  

The Study on Stability of Gardenia Red Pigment

作　　者：张美[1] 李世杰[1] 

机构地区：[1]湖北工学院生物工程系,武汉430068

出　　处：《中国食品添加剂》2004年第1期39-42,共4页China Food Additives

摘　　要：本文对栀子红色素做了较为全面的稳定性研究。通过对其稳定性的研究发现 ,栀子红色素对自然光、热、pH都比较稳定。考察了部分常见食品添加剂及常见金属离子对栀子红色素的影响 ,Fe3 + 、Sn2 + 、Cu2 + 、Al3 + 对色素有破坏作用 ,Na2 SO3 、葡萄糖、蔗糖、苯甲酸钠对栀子红色素影响不大 ,H2 O2 和日光直射对其有一定的不良影响。The stability of Gardenia red pigment was studied. Result showed that the pigment was stable to light,pH and heat. The influences of some food additives and metal ions on the Gardenia red were studied. It was found that of Fe 3+,Sn 2+,Cu 2+,Al 3+ were harmful; the influences of sodium benzoate,glucose,sucrose,sodium sulfite were not obvious; and the pigment was not stable to hydrogen peroxide and sunshine.

关 键 词：栀子红色素 稳定性 天然色素 食品添加剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]