黄海胆棘壳色素理化性质和稳定性的研究

doi:10.7506/spkx1002-6630-201201008

食品科学 ›› 2012, Vol. 33 ›› Issue (1): 44-48.doi: 10.7506/spkx1002-6630-201201008

黄海胆棘壳色素理化性质和稳定性的研究

王晓东1,2,3，周大勇1,2,3,*，朱蓓薇1,2,3，吕艳红1

1.大连工业大学食品学院 2.海洋食品教育部工程研究中心 3.辽宁省海洋食品科学与技术重点实验室

收稿日期:2011-01-09 修回日期:2012-01-06 出版日期:2012-01-15 发布日期:2012-01-12
通讯作者: 周大勇 E-mail:zdyzf1@163.com
基金资助:
“十一五”国家科技支撑计划项目;辽宁省博士科研启动基金资助项目

Physico-chemical Properties and Stability of Pigments from Spine and Shell of Sea Urchin Glyptocidaris crenularis

WANG Xiao-dong，ZHOU Da-yong，ZHU Bei-wei，LU Yan-hong

1. School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China；
2. Engineering Research Center of Seafood of Ministry of Education, Dalian 116034, China；
3. Liaoning Province Key Laboratory of Seafood Science and Technology, Dalian 116034, China

Received:2011-01-09 Revised:2012-01-06 Online:2012-01-15 Published:2012-01-12
Contact: Da-Yong ZHOU E-mail:zdyzf1@163.com

摘要/Abstract

摘要：

对黄海胆棘壳色素理化性质及稳定性进行研究。结果表明：黄海胆棘壳色素在水、甲醇等极性溶剂中溶解性较好，在石油醚、正己烷等非极性溶剂中溶解性较差；在酸性环境中显橘黄色，在碱性环境中显土黄色；耐热性较好，但耐光性较差；Na2SO3和山梨酸钾既可引起色素颜色改变，又可降低色素稳定性；H2O2和NaCl不改变色素颜色，但可降低色素稳定性；高质量浓度蔗糖可增强色素稳定性；VC对色素起到护色增色作用。

关键词: 黄海胆, 色素, 理化性质, 稳定性

Abstract:

The present study aimed to characterize physicochemical properties and stability of pigments extracted from the spine and shell of sea urchin (Glyptocidaris crenularis). Our results showed that the pigments had relatively high solubility in polar solvents such as water and methanol but had relatively low solubility in non-polar solvents such as light petroleum and hexane. The pigments showed orange color in acidic conditions but yellowish brown color in basic conditions. The pigments were relatively stable to heat but unstable to light. Na2SO3 and potassium sorbate could not only cause changes in the color but also decrease the stability of the pigments. H2O2 and NaCl could not cause any changes in the color but decrease the stability of the pigments. High concentrations of cane sugar could enhance the stability of the pigments. Vitamin C could protect and enhance the color of the pigments.

Key words: Glyptocidaris crenularis, pigment, physico-chemical properties, stability

中图分类号:

TS254.9

王晓东，周大勇，朱蓓薇，吕艳红. 黄海胆棘壳色素理化性质和稳定性的研究[J]. 食品科学, 2012, 33(1): 44-48.

WANG Xiao-dong，ZHOU Da-yong，ZHU Bei-wei，LU Yan-hong. Physico-chemical Properties and Stability of Pigments from Spine and Shell of Sea Urchin Glyptocidaris crenularis[J]. FOOD SCIENCE, 2012, 33(1): 44-48.

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黄海胆棘壳色素理化性质和稳定性的研究

Physico-chemical Properties and Stability of Pigments from Spine and Shell of Sea Urchin Glyptocidaris crenularis

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