摘要
本文采用紫外-可见分光光度法对喀什小檗色素进行了稳定性研究。结果表明:室内自然光照对色素稳定性影响不大,但在紫外光下色素褪色较快,所以尽量应避光保存色素;色素在一定的温度范围内是稳定的,但温度高于<70℃时,对色素破坏较大,色素褪色明显;当pH<3时色素稳定,且颜色随pH的增大由鲜红色向蓝紫色转变;K+、Na+能有效提高色素稳定性;Al3+对色素稳定性的提高有一定的帮助;Cu2+不利于色素的稳定,Cu2+浓度越高,色素褪色越快;色素对Fe3+很敏感,加入Fe3+后色素溶液迅速接近无色,因此应尽量避免使用铁质、铜质容器盛放色素;色素有一定的抗氧化能力,NaHSO4对色素有很大的破坏作用;葡萄糖和蔗糖这两种甜味剂对色素稳定性影响不大,综上分析得出喀什小檗色素在一定范围内稳定性良好,可作为食品添加剂,应用前景广阔。
The stability of the pigment extracted from Berberis kaschgarica Rapr.berries was studied by UVS.The results showed that indoor natural light had little effect on the stability of the pigment while ultraviolet light made it soon faded,so the pigment had been better kept in dark.The pigment was steady until the temperature above 70 degrees.The pigment was steady when pH〈3 and its red color to change into blue-violet followed different pH.K^＋,Na^＋could raise the stability effectively,Al^3＋had some effect on the stability of the pigment in a certain exteont.The pigment faded more quickly with higher Cu^2＋consistency and it so sensitive that it faded immediately after Fe^3＋ added,so people should not use ironware and bronze ware contain the pigment.The pigment had a certain antioxidant activity,NaHSO4 had seriously destroyed on the pigment.Sweeteners such as glucose and sucrose had little effect on the stability of the pigment.application that it can be used as food additive for its good stability.
出处
《中国食品添加剂》
CAS
北大核心
2010年第3期90-93,共4页
China Food Additives
基金
新疆生产建设兵团塔里木盆地生物资源保护利用重点实验室开放课题(BR0905)
关键词
喀什小檗
色素
稳定性
Berberis kaschgarica Rapr.
pigment
stability
