| 金属离子和食品添加剂对紫甘薯花色苷稳定性的影响 |
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| 引用本文： | 金属离子和食品添加剂对紫甘薯花色苷稳定性的影响[J]. 食品工业科技, 2013, (15): 273-276. DOI: 10.13386/j.issn1002-0306.2013.15.059 |
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| 作者姓名： | 付红岩 李自强 姚晶 张筠 姜瞻梅 |
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| 作者单位： | 1. 黑龙江东方学院,黑龙江哈尔滨,150086
2. 东北农业大学,黑龙江哈尔滨,150001 |
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| 摘 要： | 本文研究了4种金属离子Mg2+、Cu2+、Zn2+、K+以及食品添加剂葡萄糖、蔗糖、山梨酸钾、抗坏血酸对紫甘薯花色苷的影响。结果表明,K+、Zn2+、Mg2+、Cu2+使花色苷的吸光值增加,具有增色作用,有助于稳定紫甘薯花色苷构型。甜味剂葡萄糖、蔗糖均对紫甘薯花色苷有护色作用,山梨酸钾对紫甘薯花色苷无不良影响。抗坏血酸对紫甘薯花色苷有明显的破坏作用,抗坏血酸浓度为0.25mg/mL,50℃下保温3h,紫甘薯花色苷提取液吸光值下降39%。
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| 关 键 词： | 紫甘薯 花色苷 金属离子 食品添加剂 稳定性 |
| 收稿时间： | 2013-03-07 |
Effect of metal ions and food additives on stability of anthocyanins pigment from purple sweetpotato |
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| Effect of metal ions and food additives on stability of anthocyanins pigment from purple sweetpotato[J]. Science and Technology of Food Industry, 2013, (15): 273-276. DOI: 10.13386/j.issn1002-0306.2013.15.059 |
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| Abstract: | The effects of 4 kinds of metal ions and 4 kinds of food additives were investigated on the stability of anthocyanins pigment from purpule sweetpotato in this paper. The results showed that K+ , Zn2+, Mg2+ and Cu2+ showed significant color-enhancing effect and could increase the stability of PSPA.Both of glucose and sucrose had the color-protecting capability and potassium sorbate showed no adverse effect on the PSPA.Ascorbic acid showed remarkably degradation effect of PSPA, which absorbance value decreased by 39% under the temperature at 50 ℃ for 3h when the concentration of ascoric acid was 0.25mg /mL. |
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| Keywords: | purple sweetpotato anthcoyanins pigment metalion food additives stability |
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