摘要
利用分光光度法系统研究了毛樱桃果实红色素的稳定性,从而为该色素的开发和利用提供科学依据。实验结果表明:pH值对该色素的影响明显,宜在酸性食品中应用;某些金属离子如(Na+、Al3+﹑Zn2+、Cu2+)、葡萄糖、蔗糖、VC对该色素影响很小;还原剂(Na2SO3)对该色素有一定的不良影响,而Fe3+、氧化剂(H2O2)则对其有严重的破坏作用;低浓度(<0.06944mol/L)的苯甲酸钠对该色素无影响,高浓度(>0.06944mol/L)的则有明显的降解作用。
The stability of the red pigment from Prunus tomentosa Thunb was investigated by spectrophotometric methods in this paper, in order to provide a theoretical basis for the comprehensive utilization. The results showed that pH exerted a large effect on the pigment stability. It is suited to the acidic foods. By the various metallic ions tested, it was found that Na^＋, Al^3＋, Zn^2＋, Cu^2＋ had no undesired effects on the tone of pigment; However, Fe^3＋ had severe undesirable effect. Some food additives such as glucose, sucrose, ascorbic acid were shown to have no obvious effect. Furthermore, sodium sulfite had a definite undesirable effect, hydrogen peroxide was observed to have marked increase in the rate of the pigment degradation; Besides, preservative sodium benzoate had no influence at lower concentrations （〈 1%）, but at higher concentrations （〉1%） had effect of obvious degradation. Obviously the red pigment from Prunus tomentosa Thunb possessed definite uses on the food industry.
出处
《中国食品学报》
EI
CAS
CSCD
2005年第4期111-114,共4页
Journal of Chinese Institute Of Food Science and Technology
基金
黑龙江省科技攻关项目(No.GC01B103-34)
关键词
毛樱桃
红色素
稳定性
Prunus tomentosa Thunb Red pigment Stability
