| 辅色素对杨梅汁色泽短期稳定性的影响 |
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| 引用本文： | 方忠祥,张慜,蔡本利,杜卫华,孙金才.辅色素对杨梅汁色泽短期稳定性的影响[J].食品与生物技术学报,2005,24(3):61-65. |
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| 作者姓名： | 方忠祥 张慜 蔡本利 杜卫华 孙金才 |
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| 作者单位： | 1. 江南大学,食品科学与安全教育部重点实验室,江苏,无锡,214036
2. 海通食品集团有限公司,浙江,慈溪,315300 |
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| 基金项目： | 宁波市重大攻关项目(2003C1O008)资助课题． |
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| 摘 要： | 研究了多种辅色素对杨梅汁贮藏中色泽稳定性的影响．将辅色素添加于杨梅汁中并贮藏7d后发现，乙二胺四乙酸(EDTA)、吐温-80、L-脯氨酸、L-赖氨酸、乙酸和丙二酸对杨梅汁色泽的稳定性作用不明显．L-谷氨酸、紫甘薯色素和紫玉米色素有一定的护色作用，十二烷基硫酸钠(SDS)、乙醛和桑椹红色素对杨梅汁贮藏中的色泽有明显的保护作用．
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| 关 键 词： | 辅色素 杨梅汁 贮藏 稳定性 色泽 |
| 文章编号： | 1673-1689(2005)02-0061-05 |
| 修稿时间： | 2004年6月22日 |
Effects of Co-Pigments on the Color Stability of Bayberry (Myrica rubra)Juice during Short-Time Storage |
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| FANG Zhong-xiang,ZHANG Min,CAI Ben-li,DU Wei-hu,SUN Jin-cai.Effects of Co-Pigments on the Color Stability of Bayberry (Myrica rubra)Juice during Short-Time Storage[J].Journal of Food Science and Biotechnology,2005,24(3):61-65. |
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| Authors: | FANG Zhong-xiang ZHANG Min CAI Ben-li DU Wei-hu SUN Jin-cai |
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| Abstract: | Effects of co-pigments on the color stability of bayberry (Myrica rubra) juice during storage were investigated. EDTA, Tween-80, L-proline, L-lysine, acetic acid and malonic acid had little effects on the color stability, while L-glutamic acid, purple sweet potato pigments and purple corn pigments enhanced the juice color intensity, sodium dodecylsulfate, aldehyde and mulberry pigments delayed the color degradation effectively. |
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| Keywords: | co-pigments bayberry (Myrica rubra Sieb et Zucc ) juice storage stability |
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