| 提高彩色小麦中天然色素稳定性的方法 |
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| 引用本文： | 许程剑,魏长庆,赵玉华,郭丽丽.提高彩色小麦中天然色素稳定性的方法[J].食品研究与开发,2012,33(2):115-117. |
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| 作者姓名： | 许程剑 魏长庆 赵玉华 郭丽丽 |
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| 作者单位： | 1. 石河子大学食品学院,新疆石河子,832000
2. 河北科技师范学院食品科技学院,河北秦皇岛,066600 |
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| 摘 要： | 以彩色小麦为试验材料,通过超声波辅助提取、柱层析纯化得到彩色小麦色素,研究绿小麦天然色素在稳定剂存在条件下的稳定性。结果表明:最佳稳定剂组合为抗坏血酸钠+VB1+柠檬酸组合,在此条件下温度改变,在60℃以下绿小麦色素有较好的热稳定性,温度在80℃绿小麦色素热稳定性差;绿小麦色素对光很敏感,在光照的条件下容易分解,产生褪色现象,避光条件下稳定性最好;绿小麦色素色调在酸性和碱性范围内变化均呈现一定的规律性,在酸性条件下比较稳定,碱性条件下不稳定;绿小麦色素对H2O2稳定较差。
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| 关 键 词： | 彩色小麦 花色素 稳定性 |
Research on Methods to Improving Stability of Nature Pigments from Color-wheat |
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| XU Cheng-jian
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WEI Chang-qing
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ZHAO Yu-hua
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GUO Li-li.Research on Methods to Improving Stability of Nature Pigments from Color-wheat[J].Food Research and Developent,2012,33(2):115-117. |
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| Authors: | XU Cheng-jian WEI Chang-qing ZHAO Yu-hua GUO Li-li |
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| Affiliation: | 1(1.Collage of Food,Shihezi University,Shihezi 832000,Xinjiang,China;2.Collage of Food Science and Technology,Hebei Normal university of Science and Technology,Qinhuangdao 066600,Hebei,China) |
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| Abstract: | The green kernel wheat was extracted and using ultrasonic waves and column chromatography respectively.Stability of green kernel wheat pigment from the materials was studied in stabilizers.The results show that the optimum stabilizers is sodium ascorbate,VB1 and citric acid combination.In this condition the pigment is stable at temperatures 60 ℃ and unstable at temperatures 80 ℃.The pigment is sensitive to light,easy to decompose and fade under light condition,has the best stability under dark condition.The tone of the pigment displayed certain regular change under acidic or alkaline conditions respectively,it kept stable in acid conditions and unstable to alkaline.the pigment was unstable to H2O2 in stabilizers. |
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| Keywords: | color-wheat pigments stabilities |
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