摘要
研究瓜叶菊花红色素的理化性质和光、温度、食品添加剂、氧化剂和还原剂、金属离子等对色素稳定性的影响.结果表明:该色素对光与80℃以下温度较稳定,氧化剂,Cu2+、Sn2+等对色素液的吸光度有明显的影响,Al3+、Ca2+等对色素液有一定的护色作用.而在食品添加剂中蔗糖能显著提高色素的稳定性,维生素C有明显降色效应.
This paper analyzes the properties and stability of the extraction of red pigment from Cineraria cruenta. The effects on the Cineraria cruenta stability of acidity,light and temperature,food additives,oxidants,reducing agent and metal ions were studied. The result shows that the pigment is stable in the light and the heat（below 60℃ ） . Cu^2＋ and Sn^2＋ have severe disadvantageous effect. The color grow under the Al^3＋ and Ca^2＋. The food additive will enhance the color of pigment and Vc will eliminate the color of the pigment.
出处
《泉州师范学院学报》
2007年第6期110-114,132,共6页
Journal of Quanzhou Normal University
关键词
瓜叶菊
花红色素
性质
稳定性
Cineraria cruenta
red pigment
characteristics
stability
