摘要
为了探讨食品添加剂对黑胡萝卜红色素热稳定性的影响,采用10种酸类添加剂和4种糖类添加剂在70℃下加热180min对色素稳定性进行研究,并探究了其热降解动力学.研究结果表明,酸性添加剂存在下的色素溶液的热稳定性变化数据适合用多项式方程表达,且草酸的存在使溶液中黑胡萝卜红色素稳定性效果最好;色素在糖类添加剂存在下比酸类的热稳定性差,只有在短时间内加热(30min以内),糊精的加入能增强黑胡萝卜红色素的稳定性,其热降解动力学既适合用零级也适合用一级动力学表达.在30min以内进行热处理,比较草酸和糊精这两种不同类型的最佳添加剂,糊精的存在对热稳定性的效果要优于草酸.
In order to investigate the effect of food additives on the thermal stability of black carrot red color, the stability of color is studied by mixing with 10 kinds of acid additives and 4 kinds of sugar additives and heating at 70 ℃ for 180 min, and the thermal degradation kinetics is explored. The results show that the change data of thermal stability of the color solution in the presence of acidic additives is suitable for expression by polynomial equation, and the presence of oxalic acid can improves the stability of black carrot red color in solution to the best extent. The color is more stable in the presence of sugar additives than the acid additives except the presence of dextrin heated in a short time (within 30 min), and its thermal degradation follows the zero-order and first-order kinetics. Comparing the two different kinds of optimum additives after heat treatment within 30 min, the presence of dextrin enhances the stability of color and is better than oxalic acid.
作者
赵昕
韩宗博
王智宇
李治城
展亚莉
常秀莲
ZHAO Xin;HAN Zong-bo;WANG Zhi-yu;LI Zhi-cheng;ZHAN Ya-li;CHANG Xiu-lian(School of Life Sciences, Yantai University, Yantai 264005,China;Qindao Pengyuan Kanghua Natural Products Co. Ltd., Laixi 266612,China)
出处
《烟台大学学报（自然科学与工程版）》
CAS
2019年第4期369-374,共6页
Journal of Yantai University(Natural Science and Engineering Edition)
基金
国家级星火计划项目资助(2014GA741008)
烟台大学研究生科技创新基金资助(YDYB1716)
烟台大学开放实验室项目资助
关键词
黑胡萝卜红色素
花色苷
添加剂
热稳定性
热降解
black carrot red color
anthocyanin
additive
thermal stability
thermal degradation
