摘要
以吸光度值为指标，研究了黑胡萝卜色素在不同条件下的稳定性。结果表明：黑胡萝卜色素在pH值1～7的范围内，其颜色呈现出由鲜亮的紫红色逐渐到淡粉红色的变化，且在各pH条件下能够保持其原有色泽的稳定性，但碱性条件下，其稳定性降低；黑胡萝卜色素具有一定的耐热性和耐光性，而高温和阳光直射会导致其稳定性降低；亚硫酸钠、过氧化氢会引起黑胡萝卜色素的降解；常用食品添加剂葡萄糖、蔗糖、山梨酸钾对黑胡萝卜色素的稳定性基本无影响，Vc的影响则较大。该天然色素稳定性好，可以作为红色素在食品工业中推广利用。
The stability of pigment from black carrot in different conditions is investigated using absor- bance value as indicator. The results show that the color of pigment from black carrot changes gradually from reddish purple to light pink in the range of pH 1-7 and its stability is excellent, but its stability is lower under alkaline conditions. The pigment from black carrot is stable under heat and light conditions except for high temperature （T≥70℃） and direct sunlight; Na2 SO3 and Hz O2 cause degradation of pigment from black carrot; common food additives such as glucose, sucrose and potassium sorbate have no effect on the stability of pigment from black carrot, however, Vc has a significant negative effect. The stability of pigment is good, and it can be popularized and applied in food industry as red pigment.
出处
《中国调味品》
CAS
北大核心
2014年第1期102-106,共5页
China Condiment
基金
湖北工程学院科研项目基金资助(z2013003)
湖北省科技计划项目(2012DCB04001)
关键词
黑胡萝卜
色素
稳定性
black carrot
pigment
stability
