沙棘黄色素稳定性的研究

研究了沙棘果实中黄色素的稳定性。结果表明 :p H值对色素色泽影响不明显 ,该色素适用于酸性或弱碱性的食品。氧化剂 ( H2 O2 )、还原剂 ( Na2 SO3 )、葡萄糖、金属离子 ( Na+ 、Zn2 + 、Ca2 + )对色素无不良影响 ,而 Cu2 + 、Fe3 + 对色素的色泽有一定影响。色素的热稳定性较好 ,其热降解遵循一级反应动力学规律。光对色素有明显的降解作用 ,在自然光照条件下 ,放置 2天色素就降解了 68.3% ,放置 8天降解 88.93%

Studys on the Stability of the Yellow Pigment form Sea Buckthorn Fruits

The stability of the yellow pigment from sea buckthorn fruits was investigated. Experimental results showed: the pH had no obviously undesirable effects on the tone of the yellow pigment, and this kind of pigment could be used in acidit or weak a1kaline food; food additives such as glucose, hydrogen peroxide, sodium sulfite, sodium benzoate and metal ions(Na +, Zn 2+ , Ca 2+ )had no effects on the degradation of the yellow pigment; however Cu 2+ and Fe 3+ gave undesirable effects. The yellow pigment was stable to heat below 80 ℃, and the thermal degradation of the yellow pigment followed first order reaction kinetics, This kind of pigment was very unstable to light, and the degradation rate reached 68.34 % in two days and 88.9 % in eight days under natural light.