| 欧李红色素的性质和应用 |
| |
| 引用本文： | 卢奎,李建伟,毕红霞,汤丽娜,陈玮.欧李红色素的性质和应用[J].食品科学,2004,25(12):78-81. |
| |
| 作者姓名： | 卢奎 李建伟 毕红霞 汤丽娜 陈玮 |
| |
| 作者单位： | 郑州工程学院化学化工系，中国科学院研究生院生物教学部 |
| |
| 摘 要： | 本文研究了欧李红色素的性质及其在食品中的应用,结果表明:欧李红色素具有较强的抗氧化性能,对光、热、常见食品添加剂及常见金属离子(除Fe3+、Sn2+外)均比较稳定,而苯甲酸钠、氧化剂及还原剂对其有较大的破坏作用;用于酸性饮料及白酒中的热稳定性较好,光稳定性较差,在液体饮料中添加0.05%～0.1%,着色效果较好。
|
| 关 键 词： | 欧李红色素 稳定性 抗氧化性 应用 |
| 文章编号： | 1002-6630(2004)12-0078-04 |
Studies on the Properties and Application of Red Pigment Extracted from Cerasus Humilis |
| |
| LU Kui,LI Jian-wei,BI Hong-xia,TANG Li-na,CHEN Wei.Studies on the Properties and Application of Red Pigment Extracted from Cerasus Humilis[J].Food Science,2004,25(12):78-81. |
| |
| Authors: | LU Kui LI Jian-wei BI Hong-xia TANG Li-na CHEN Wei |
| |
| Affiliation: | 1.Department of Chemistry and Chemistry-industry,Zhengzhou Engineering College;2.Biological Education Department,Graduate Department of China Acadenry of Science |
| |
| Abstract: | The stability and anti-oxidation effect of the red pigment extracted from Cerasus Humilis, a new natural food colorant, were studied in this paper. The results obtained showed that the pigment had different stabilities under different conditions. It was stable to the light, heat, common food addictive and metal ion except Fe3+ and Sn2+, but it was unstable to sodium benzoate, oxidant and reducing agent. It had strong anti-oxidation stability. When the pigment was used in soft drink and wine, it had good heat stability but poor light stability. And the additive level was between 0.05%～0.1% when its colorant effect was excellent. |
| |
| Keywords: | red pigment from Cerasus Humilis properties application |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
