| 栀子蓝色素稳定性的研究 |
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| 引用本文： | 肖亚中,肖亚军.栀子蓝色素稳定性的研究[J].食品与发酵工业,1996(3):67-71. |
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| 作者姓名： | 肖亚中 肖亚军 |
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| 作者单位： | 安徽大学生物系，安徽省储备物资管理局，安徽大学生物系 |
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| 摘 要： | 研究了栀子蓝色素的热稳定性，光稳定性，耐氧化还原性和ｐＨ值稳定性，并就食品中常见的几种金属离子：Ｆｅ３＋、Ｆｅ２＋、Ｋ＋、Ｎａ＋、Ｚｎ２＋、Ｍｇ２＋、Ｃｕ２＋、Ａｌ３＋和常用添加剂对蓝色素稳定性的影响进行了探讨。结果表明，该色素性能优良，具有广阔的开发应用前景。
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| 关 键 词： | 天然食用色素，栀子蓝色素，稳定性 |
Studies on the Stability of Gardenia Blue Pigment |
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| Xiao Yazhong,WangYiping,Xiao Yajun, WangLi,WangJiaming.Studies on the Stability of Gardenia Blue Pigment[J].Food and Fermentation Industries,1996(3):67-71. |
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| Authors: | Xiao Yazhong WangYiping Xiao Yajun WangLi WangJiaming |
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| Abstract: | Gardenia blue pigment was obtained from Gardenia jasminoides Ellis wity fermentation process.The chemical properties of the pigment including thermostability,photostability,resistance to oxido-reduction and the effect of medium pH value on absorptivity of pigment solution were examined.The major cations such as Fe3 ,Fe2 ,K ,Na ,Zn2 ,Mg2 ,Cu2 ,Al3 and usual food additive etc.were also investigated for the pigment stability.The results showed that this pigment is a good natural blue colorant in food industry. |
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| Keywords: | Natural edible pigment Gardenia blue pigment Stability |
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