籽粒苋花穗色素的稳定性研究

doi:10.7506/spkx1002-6630-201305027

食品科学 ›› 2013, Vol. 34 ›› Issue (5): 127-131.doi: 10.7506/spkx1002-6630-201305027

籽粒苋花穗色素的稳定性研究

廖芙蓉，阚建全*

西南大学食品科学学院，重庆市农产品加工及贮藏重点实验室，重庆 400716

收稿日期:2012-02-05 修回日期:2013-01-20 出版日期:2013-03-15 发布日期:2013-04-16
通讯作者: 阚建全 E-mail:furong_0489@163.com

Stability of Pigment from Grain Amaranth Flower Spikes

LIAO Fu-rong，KAN Jian-quan*

Chongqing Key Laboratory of Produce Processing and Storage, College of Food Science, Southwest University, Chongqing 400716, China

Received:2012-02-05 Revised:2013-01-20 Online:2013-03-15 Published:2013-04-16
Contact: KAN Jian-quan E-mail:furong_0489@163.com

摘要/Abstract

摘要： 从籽粒苋花穗中提取色素，分析光、温度、pH值、氧化还原剂、有机酸、糖类、防腐剂及金属离子等对籽粒苋花穗色素稳定性的影响。结果表明：籽粒苋花穗色素对热敏感，光稳定性较好，耐酸性较差，适宜的pH值范围为4～8，在低浓度的氧化还原剂和防腐剂存在的情况下较稳定，某些糖类和Al3+、Mg2+在一定条件下能起到护色和增色作用，Ca2+、Zn2+、Fe2+、Fe3+等可使色素混浊变色，Na+、K+对色素的影响较小。

关键词: 籽粒苋花穗, 色素, 稳定性

Abstract: The effects of light, temperature, pH, reductants, oxidizers, organic acids, carbohydrates, preservatives and metal ions on the stability of the pigment extracted from grain amaranth flower spikes were investigated. The results showed that the pigment revealed good stability to heat and light, however, the pigment exhibited unsatisfactory acid stability. Ideal pH range for the pigment was 4－8. In addition, the pigment was relatively stable at low concentrations of reductants, oxidizers and preservatives. Carbohydrates, Al3+ and Mg2+ may result in hyperchromic effect under certain conditions. In contrast, Ca2+, Zn2+, Fe2+ and Fe3+ could also cause changes in the turbidity and color of the pigment, but Na+ and K+ had little effect on the pigment.

Key words: grain amaranth flower spikes, pigment, stability

中图分类号:

TS201.2

廖芙蓉，阚建全*. 籽粒苋花穗色素的稳定性研究[J]. 食品科学, 2013, 34(5): 127-131.

LIAO Fu-rong，KAN Jian-quan*. Stability of Pigment from Grain Amaranth Flower Spikes[J]. FOOD SCIENCE, 2013, 34(5): 127-131.

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籽粒苋花穗色素的稳定性研究

Stability of Pigment from Grain Amaranth Flower Spikes

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