| 水溶性姜黄色素稳定性的研究 |
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| 引用本文： | 范春梅,刘学文.水溶性姜黄色素稳定性的研究[J].中国调味品,2012,37(3):108-110. |
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| 作者姓名： | 范春梅 刘学文 |
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| 作者单位： | 四川大学食品工程系,成都,610065 |
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| 摘 要： | 从姜黄中提取的微溶于水的姜黄色素,对浸膏进行增溶后得到水溶性姜黄色素乳状液。试验研究了pH、光照、温度、Fe3+、柠檬酸和维生素C对水溶性姜黄色素稳定性的影响,结果表明pH、光照、Fe3+、柠檬酸对水溶性姜黄色素稳定性的有一定影响;pH不同,色素对温度变化的敏感性不同;维生素C对水溶性姜黄色素稳定性的影响较小。
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| 关 键 词： | 水溶性 姜黄色素 稳定性 |
Study on the stability of water-soluble curcumin pigment |
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| FAN Chun-mei
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LIU Xue-wen.Study on the stability of water-soluble curcumin pigment[J].China Condiment,2012,37(3):108-110. |
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| Authors: | FAN Chun-mei LIU Xue-wen |
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| Affiliation: | (Department of Food Engineering,Sichuan University,Chengdu 610065,China) |
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| Abstract: | Tiny water-soluble curcumin was extracted from turmeric and water-soluble curcumin pigment was prepared after solubilizing the extraction.The stability of water-soluble curcumin was studied by pH,light,temperature,Fe3+,citric acid and vitamin C.The results show that pH,light,Fe3+ and citric acid have some influence on the stability of water-soluble curcumin;pigment has different sensitivity to temperature change at different pH;Vitamin C has less effect on the stability of water-soluble curcumin. |
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| Keywords: | water-soluble curcumin pigment stability |
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