摘要
芸豆作为小杂粮在忻州地区的种植面积较大,深入开展芸豆资源的研究,增加其经济附加值,对地域农业经济发展尤为重要。为了明确该地区4种不同品种红芸豆的种皮色素含量及其在食品加工过程中的稳定性和抗氧化能力,以红色种皮芸豆D05-09、D05-10和黑色种皮芸豆D05-01、96-97为原料,研究了天然芸豆色素的提取,并比较了不同金属离子、温度、氧化还原剂及常用的食品添加剂对其稳定性的影响。结果表明:黑色种皮芸豆比红色种皮芸豆的色素含量高;芸豆色素有较强的羟基自由基清除能力,依次为D05-01>96-97>D05-09>D05-10;4种芸豆色素对钠离子、钾离子、常用的食品添加剂及温度有较强的稳定性;铁离子影响芸豆色素稳定性;不同品种对氧化剂还原剂的响应不同。芸豆色素具有较强的抗氧化性与稳定性,有望成为安全的天然食品色素添加剂。
Kidney bean is widely cultivated in Xinzhou area,so the research on kidney bean resources is particularly important for regional agricultural economic development.The present study was to investigate the extraction and stability of pigment from four different red kidney bean varieties.The effect of different metal ions,temperature,redox agents and common food additives on the stability of pigment in kidney bean were studied.The results showed that the content of pigment in black seed coat kidney bean was higher than that in red seed coat.The results of antioxidant assay demonstrated that kidney beans had excellent DPPH free radical scavenging ability in the order of D05-01>96-97>D05-09>D05-10.The pigment from four kinds of kidney beans all had strong stability under the conditions of heat,sodium,potassium,and commonly used food additives,while iron ions had certain influence on its stability.The pigment from different kidney beans varieties had different response to oxidants.In a word,kidney bean has higher content of pigment with excellent antioxidant and stability,which is expected to become the natural source for food pigment additives.
作者
徐澜
郭亮亮
安伟
XU Lan;GUO Liangliang;AN Wei(Department of Biology,Xinzhou Normal University,Xinzhou 034000,China;Maize Research Institute,Shanxi Academy of Agricultural Sciences,Xinzhou 034000,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2018年第5期76-80,111,共6页
Journal of Henan University of Technology：Natural Science Edition
基金
公益性行业(农业)科研专项(201503124)
忻州师范学院博士科研启动项目(2016)
山西省重点研发计划项目(201703D2210018)
山西省农业科学院优势课题组自选项目(YYS1715)
国家现代农业产业技术体系重大专项项目(CARS-03-01-24)
关键词
芸豆种皮
天然色素
稳定性
seed skin of kidney beans
natural pigment
stability
