食品科学 ›› 2005, Vol. 26 ›› Issue (9): 104-107.

• 基础研究 • 上一篇    下一篇

商陆色素的稳定性研究

 杨政水, 罗显华, 黄静, 郁建生   

  1. 铜仁职业技术学院
  • 出版日期:2005-09-15 发布日期:2011-09-20

Study on the Stability of the Pokeberry Fruit Pigment

 YANG  Zheng-Shui, LUO  Xian-Hua, HUANG  Jing, YU  Jian-Sheng   

  1. Tongren Vocational and Technical College
  • Online:2005-09-15 Published:2011-09-20

摘要: 本文研究了商陆色素的稳定性。结果表明:pH、温度、氧化剂、还原剂、光照、金属离子、添加剂等对商陆色素的稳定性均有不同程度的影响,其中高温、日光、亚硫酸氢钠、Cu2+、Fe3+等对色素的稳定性影响明显。

关键词: 商陆, 色素, 稳定性

Abstract: This paper studied the stability of the pokeberry fruit pigment. The result shows that the stability of the pokeberry fruit pigment has influence in various degree of temperature, pH, oxidant, reducing agent, illumination, metal ion, additive and so on. The having more obvious in influence pigment stability of high temperature, sunlight, sulphurous acid of hydrogen sodium, Cu2+, Fe3+.

Key words: pokeberry fruit, pigment, stability