| 金樱子棕色素的稳定性研究 |
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| 引用本文： | 肖凯军,熊璞,王静.金樱子棕色素的稳定性研究[J].食品科技,2011(1):224-227. |
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| 作者姓名： | 肖凯军 熊璞 王静 |
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| 作者单位： | 华南理工大学轻工与食品学院; |
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| 基金项目： | 2007国家863计划重点项目(2007AA100405); 2007年粤港关键领域重点突破项目(2007Z1-E6011); 广东省教育部产学研结合项目(2009B090200020) |
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| 摘 要： | 通过对不同条件下金樱子棕色素最大吸收波长吸光值变化的研究,探讨其在不同pH、温度、氧化剂、还原剂、糖、金属离子、防腐剂等环境下的稳定性。结果表明:色素在酸性条件下避光储存以及80℃以下的温度较稳定;除Fe2+、Fe3+、Cu2+外,大多数金属离子对色素稳定性无明显影响;乳糖、葡萄糖和蔗糖对其稳定性有增强作用;色素对氧化剂H2O2、还原剂Na2SO3和防腐剂苯甲酸钠耐受能力强;高浓度的柠檬酸对色素具有一定护色作用。
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| 关 键 词： | 金樱子 色素 稳定性 |
Stability of brown pigment from Rosa laevigata Michx |
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| XIAO Kai-jun,XIONG Pu,WANG Jing.Stability of brown pigment from Rosa laevigata Michx[J].Food Science and Technology,2011(1):224-227. |
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| Authors: | XIAO Kai-jun XIONG Pu WANG Jing |
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| Affiliation: | XIAO Kai-jun,XIONG Pu,WANG Jing (College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640) |
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| Abstract: | Stability of brown pigment from Rosa laevigata Michx under different conditions such as pH,temperature,oxidants,reducing agent,sugar,metal ions and food additives was discussed by investigating its absorbance at the biggest absorption wave length.The results showed that: the pigment has good heat resistance in dark storage under acid condition.In addition to Fe2+,Fe3+,Cu2+,most of the metal ions has no effect on pigment stability.Lactose,glucose and sucrose can enhance the stability.And the pigment has good... |
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| Keywords: | Rosa laevigata Michx pigment stability |
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