| 黑果枸杞色素性质研究 |
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| 引用本文： | 李进,赵红艳,原惠,祝长青,时德红. 黑果枸杞色素性质研究[J]. 食品科学, 2006, 27(10): 146-151 |
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| 作者姓名： | 李进 赵红艳 原惠 祝长青 时德红 |
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| 作者单位： | 新疆师范大学生命与环境科学学院； 新疆昌吉州第二中学 |
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| 基金项目： | 新疆维吾尔自治区自然科学基金（200321110） |
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| 摘 要： | 本文对黑果枸杞色素的理化性质和稳定性进行了研究,结果表明黑果枸杞色素易溶于水,属于花色苷类色素;在酸性条件下,对热有一定的耐受性,耐可见光和紫外光的性能也较好,蔗糖和防腐剂苯甲酸钠对该色素稳定性无影响,而氧化剂H2O2对色素的稳定性有不良影响,还原剂Na2SO3对色素的影响不显著,而金属离子Fe2+、Fe3+、Cu2+和Sn2+离子对色素的稳定性具不良影响。
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| 关 键 词： | 黑果枸杞色素 理化性质 稳定性 |
| 文章编号： | 1002-6630（2006）10-0146-06 |
| 收稿时间： | 2006-08-27 |
| 修稿时间： | 2006-08-27 |
Study on the Pigment of Lycium ruthenicum Murr |
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| LI Jin,ZHAO Hong-yan,YUAN Hui,ZHU Chang-qing,SHI De-hong. Study on the Pigment of Lycium ruthenicum Murr[J]. Food Science, 2006, 27(10): 146-151 |
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| Authors: | LI Jin ZHAO Hong-yan YUAN Hui ZHU Chang-qing SHI De-hong |
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| Affiliation: | 1.Life and Environment Science Institute, Xinjiang Normal University, Urumqi 830054, China; 2.The Second Middle School of Changji County in Xinjiang, Changji 831100, China |
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| Abstract: | This paper systematically studies the physical, chemical property and stability of the pigment of Lycium ruthenicum Murr., the results show that it is a type of anchocyanin and easy to solve in water, having resistance against heat in acid conditionand good resistance against visible light and vltravidet light. It is also found in the experiment that surose preservative don’t exert negative effects on the stability of the pigment while H2O2 has negative effects and Na2SO3 doesn′t have obvious effects, metal ions such as Fe2+, Fe3+, Al3+, Pb2+, Sn2+ have negative effects with a certain of the metal ion density. |
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| Keywords: | pigment of Lyciurn ruthenicum Murr. physical and chemical property stability |
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