摘要
采用HPLC-MS定性分析了果桑"大十"果渣红色素提取纯化产物中的花色苷种类,并研究了影响其稳定性的因素。结果表明:果桑"大十"果渣中红色素的主要成分是花青素-3-葡萄糖苷和花青素-3-芸香糖苷;其在低温条件下稳定;VC和中浓度蔗糖对桑椹红色素有增色作用;加入辅色剂丙二酸和丁二酸能提高桑椹红色素的稳定性;而H2O2和光照对桑椹红色素有较强的降解作用;Fe3+极易引起桑椹红色素沉淀变性。
The varieties of anthocyanins from the red pigments extraction were determined by HPLC-MS, and the factors effecting the stability of red pigments was investigated in the pomace of mulberry Dashi. The results showed that the main components of the red pigments were Cyanidin-3-glucoside and Cyanidin-3-rutinoside in the mulberry Dashi pomace. They were stable in low temperatures; Vc and middle-concentration sucrose had the function of increasing colors for the mulberry red pigments, and appending the pigment-assistant; malonic acid and succinic acid Could increase the stability of the mulberry red pigments. However, H202 and illumination had the function of decompounding the red pigments; Fe^3＋ could cause the deposition and denaturalization of the mulberry red pigments.
出处
《食品研究与开发》
CAS
北大核心
2007年第11期59-64,共6页
Food Research and Development
关键词
桑椹
果渣
红色素
稳定性
mulberry
pomace
red pigments
stability
