食品科学 ›› 2006, Vol. 27 ›› Issue (10): 78-80.

• 基础研究 • 上一篇    下一篇

pH与Fe3+对商陆色素稳定性的影响研究

  杨政水,  罗显华,  郁建生   

  1. 铜仁职业技术学院
  • 出版日期:2006-10-15 发布日期:2011-11-16

Study on Stability Effect of pH and Fe3+ on Pokeberry Pigment

   Yang-Zheng-Shui,   Luo-Xian-Hua,   Yu-Jian-Sheng   

  1. Tongren Vocational and Technical College, Tongren 554300, China
  • Online:2006-10-15 Published:2011-11-16

摘要: 本文研究了pH与Fe3+对商陆色素稳定性的影响。结果表明:商陆色素在pH5.0的条件下比较稳定,在酸性和碱性条件下稳定性降低;在柠檬酸-磷酸氢二钠缓冲溶液中,由于红紫色Fe3+-柠檬酸络合物的形成,表现出Fe3+存在对商陆色素有增色作用。

关键词: 商陆色素, pH值, Fe3+, 稳定性

Abstract: This article studied the stability effect of pH value and Fe3+ on pokeberry pigment. The results indicated that, the pokeberry pigment is stabler on the pH5.0 condition, the stability reduces on acidity and in the alkalinity condition, In the citric acid - sodium hydrogen phosphate buffer solution, as a result of formation of the reddish purple color Fe3+- citric acid complex compound, the existence of Fe3+ has effect on increase of pokeberry pigment corlor.

Key words: pokeberry pigment, pH value, Fe3+, stability