食品科学 ›› 2008, Vol. 29 ›› Issue (3): 113-115.

• 基础研究 • 上一篇    下一篇

新疆西伯利亚白刺果红色素稳定性的研究

 朱芸, 刘金荣, 成玉怀, 杜华   

  1. 石河子大学新疆特种植物药资源省部共建教育部重点实验室; 石河子大学药学院 新疆石河子832002 石河子大学药学院; 新疆石河子832002; 新疆石河子832002 石河子大学药学院;
  • 出版日期:2008-03-15 发布日期:2011-08-24

Study on Stability of Red Pigment Extracted from Fruit of Nitraria sibirica Pall.

 ZHU  Yun, LIU  Jin-Rong, CHENG  Yu-Huai, DU  Hua   

  1. 1.Prevince and Ministry Key Laboratory of Xinjiang Phytomedicine Resources, Ministry of Education, Shihezi University, Shihezi 832002, China;2.College of Pharmacy, Shihezi University, Shihezi 832002, China
  • Online:2008-03-15 Published:2011-08-24

摘要:  研究了新疆西伯利亚白刺果中红色素的稳定性。结果表明:pH、温度、氧化剂、还原剂、光照、金属离子、添加剂等对白刺果红色素的稳定性均有不同程度的影响,其中氧化剂、还原剂、Fe3+ Al3+、Cu2+对色素的稳定性影响明显。

关键词:  , 白刺果; 红色素; 稳定性;

Abstract: The stability of red pigment extracted from the fruit of Nitraria sibirica Pall.of Xinjiang was studied. The results showed that the stability of the Nitraria fruit pigment was influenced by various degree of temperature, pH, oxidant, reducing agent, illumination, metal ion, additive and so on. There are more obvious influence of pigment stability by oxidant, reducing agent, Fe3+, Al3+,Cu2+

Key words: fruit of Nitraria sibirica Pall, red pigment, stability