食品科学 ›› 2004, Vol. 25 ›› Issue (6): 111-113.
• 工艺技术 • 上一篇 下一篇
于泽源, 徐雅琴, 李兴国
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YU Ze-Yuan, XU Ya-Qin, LI Xing-Guo
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摘要: 本实验研究了草原樱桃果实中红色素的稳定性,结果表明:pH值对该色素的影响明显,宜在酸性食品中应用;金属离子(Na+、Al3+、Zn2+)对该色素有一定的增色作用;Cu2+(<0.1mol/L)、葡萄糖、VC(<0.1mol/L)对该色素影响作用很小;蔗糖具有一定的降解作用,但无明显的不良影响;而Fe3+、氧化剂(H2O2)、还原剂(Na2SO3)则有严重的破坏作用;低浓度的(<1%)防腐剂苯甲酸钠对该色素无影响,高浓度(>1%)的则有明显的降解作用。
关键词: 草原樱桃, 红色素, 稳定性
Abstract: The stability of red pigment from Gerasus fruticosa was investigated in this paper. The results showed: pH exerteda large effect on the pigment stability, while lowering the pH in the range 1~4 had little effect. Of the various metallic ions tested,it was found that Na+、Al3+、Zn2+ had effects of tone fortification on the pigment; Cu2+(<0.1mol/L)、glucose、ascorbicacid had little effect and sucrose was shown to have a definite effect of degradation. However Fe3+ had severe undesirable effect.Furthermore, hydrogen peroxide and sodium sulfite were observed to have marked increase in the rate of the pigment degradation;Besides, preservative sodium benzoate had no undesirable effect at lower concentrations(<1%), but at higher concentrations(>1%)had effect of obvious degradation.
Key words: Gerasus fruticosa, red pigment, stability
于泽源, 徐雅琴, 李兴国. 草原樱桃红色素稳定性的研究[J]. 食品科学, 2004, 25(6): 111-113.
YU Ze-Yuan, XU Ya-Qin, LI Xing-Guo. Study on the Stability of Red Pigment Extracted from Gerasus fruticosa[J]. FOOD SCIENCE, 2004, 25(6): 111-113.
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