桑椹红色素稳定性的研究

桑椹红色素是一种安全、无毒的天然食用色素。试验从桑椹果渣中提取桑椹红色素,从p H值、温度、光照、Vc、H_2O_2以及亚硫酸钠等方面对其稳定性作了研究。结果表明,桑椹红色素的呈色与p H值有关,在酸性条件下有较好的颜色表现力;其色值受加热温度和加热时间影响较大;在低温避光条件下光稳定性较好,添加少量的Vc可以起到一定的护色作用;其耐氧化性和耐还原性较差,在生产过程中需要注意防氧化和防还原。

Experimental Research on the Stability of Mulberry Red Pigment

Mulberry red pigment is a safe and non-toxic natural food pigment. In this study,mulberry red pigment was extracted from mulberry fruit residue,and the stability of mulberry red pigment was studied in terms of pH value,temperature,illumination,vitamin C (ascorbic acid),H2O2 and sodium sulfite. The results show that the color of mulberry red pigment was related to pH value and had better color expression under acidic condition. Its color value was influenced by heating temperature and heating time. Its stability was better under the condition of low temperature light avoiding,adding a small amount of Vc can play a certain role in color protection;Both its oxidation and reduction resistance are poor,therefore,it is necessary to pay attention to oxidation and reduction resistance in the production process.