紫红薯及玫瑰花色素稳定性的研究

紫红薯是近年来我国兴起的红薯新品种,含有丰富的花青素,该类色素在加工过程中稳定性很差。本文主要以宁紫4号为原材料,在相同的条件下与天然花卉的花青素比较它们的稳定性,为食品加工提供一定的参考依据。结果表明:紫红薯色素热稳定性较好,耐酸,常见金属离子中Fe3+和Fe2+引起紫红薯色素的损失较大。而玫瑰花色素在弱酸下较稳定,常见金属离子中Fe3+和Fe2+对玫瑰花色素影响较大,Al3+、Cu2+、Zn2+对玫瑰花色素影响相对较小。两种物质的色素对碱都很敏感,碱使色泽加深。 

Study on stabilities of purple sweet potato pigment and rose pigment

In recent years, purple sweet potato is emerging as a new variety of sweet potato in China,which is rich in anthocyanins.The pigment has poor stability in the process.Using Ning-purple 4th as the raw materials, under the same conditions compared with the anthocyanins of natural flowers in stability, in order to provide certain reference for food-processing.The results showed that:purple sweet potato pigment had better thermal stability, acid, while Fe~(3+) and Fe~(2+) of the common metal ions can cause larger loss of purple sweet potato pigment.Rose pigment had better stability under the weak acid,while Fe~(3+) and Fe~(2+) of the common metal ions have larger influence on rose pigment, but Al~(3+) , Cu~(2+) ,Zn~(2+) have relative small impact on rose pigment.The pigments of these two materials were sensitive to alkali.Alkali made color become deeper.