天然栀子黄色素稳定性研究  

THE STABILITY OF NATURAL GARDENIA YELLOW PIGMENT

作　　者：常锋[1] 薛毅[2] 

机构地区：[1]中州大学,河南郑州450005 [2]中国食品发酵工业研究院,北京100027

出　　处：《郑州工程学院学报》2004年第2期81-84,共4页

摘　　要：以吸光度值变化为基础初步探讨氧化剂和抗氧化剂对栀子黄色素溶液稳定性的影响.结果表明,当氧化剂碘酸钾、溴酸钾与栀子黄色素溶液共存时,会引起栀子黄色素的氧化褪色.添加抗氧化剂抗坏血酸、异抗坏血酸钠,能够明显延缓色素的褪色.为在食品体系中更有效地使用天然栀子黄色素提供了依据.The effect of oxidant and antioxidant on the stability of Gardenia yellow pigment solution based on the changes of absorbency was mainly studied. The result showed that oxidants such as KIO3, KBrO3 made the natural Gardenia yellow pigment solute oxide and fade. On the contrary, antioxidants such as ascorbic and iso-ascorbic could effectively inhabit its color change.Therefore, the research can offer the application of the natural Gardenia yellow pigment in food system.

关 键 词：天然栀子黄色素 稳定性 氧化剂 抗氧化剂 吸光度值 

分 类 号：TS202.3[轻工技术与工程—食品科学]