| 鸭血糯色素稳定性的研究 |
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| 引用本文： | 刘晶晶,段玲玲,王雪锋,韩曜平.鸭血糯色素稳定性的研究[J].食品科学,2010,31(7):123. |
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| 作者姓名： | 刘晶晶 段玲玲 王雪锋 韩曜平 |
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| 作者单位： | 常熟理工学院生物与食品工程系; |
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| 摘 要： | 对鸭血糯色素的稳定性进行研究。研究表明,鸭血糯色素在酸性条件下稳定性较好,而在碱性条件下稳定性极差,并且颜色发生改变;鸭血糯色素的热稳定性、光稳定性较好;糖类、食盐、柠檬酸、淀粉、山梨酸钾和苯甲酸钠对鸭血糯色素的影响很小;金属离子Mn2+、Na+、K+、Zn2+、Cu2+、Ca2+和Mg2+对鸭血糯色素的稳定性影响较小,Fe3+对鸭血糯色素的稳定性影响较大。
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| 关 键 词： | 鸭血糯 色素 稳定性 |
Stability of Pigment from Black Sticky Rice |
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| 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. |
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| Authors: | LIU Jing-jing DUAN Ling-ling WANG Xue-feng HAN Yao-ping |
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| Affiliation: | LIU Jing-jing,DUAN Ling-ling,WANG Xue-feng,HAN Yao-ping(Department of Biology , Food Engineering,Changshu Institute of Technology,Changshu 215500,China) |
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| 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. |
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| Keywords: | black sticky rice pigment stability |
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