Stability of Pigment from Black Sticky Rice

doi:10.7506/spkx1002-6300-201007027

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (7): 123-126.doi: 10.7506/spkx1002-6300-201007027

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Stability of Pigment from Black Sticky Rice

LIU Jing-jing，DUAN Ling-ling，WANG Xue-feng，HAN Yao-ping

Department of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China

Received:2009-07-24 Online:2010-04-01 Published:2010-12-29
Contact: LIU Jing-jing E-mail:liujingjing971@163.com

Abstract

Abstract:

Stability of pigment from black sticky rice was studied. Results indicated that the pigment exhibited a good stability in acidic media, while its stability was weak in alkaline media. The pigment exhibited excellent thermal and light stability. Little effect of sugars, salts, citric acid, starch, potassium sorbate, sodium benzoate and metal ions including Mn2+, Na+, K+, Zn2+, Cu2+, Ca2+ and Mg2+ on pigment stability was observed. However, Fe3+ had an obvious adverse effect on the stability of black sticky rice pigment.

Key words: black sticky rice, pigment, stability

CLC Number:

TS264.4

LIU Jing-jing，DUAN Ling-ling，WANG Xue-feng，HAN Yao-ping. Stability of Pigment from Black Sticky Rice[J]. FOOD SCIENCE, 2010, 31(7): 123-126.

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Stability of Pigment from Black Sticky Rice

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