摘要
以色价变化为指标,研究了不同抗氧化剂,在不同温度和光照条件下,对辣椒红着色稳定性的影响。结果表明,温度升高、光照时间延长,添加不同抗氧化剂的辣椒红着色稳定性呈现出明显差异。其中,添加高浓度鼠尾草酸和TBHQ的辣椒红抗光、抗热效果最优;抗坏血酸棕榈酸酯和茶多酚棕榈酸酯的添加可以增强辣椒红一定抗热性,但对抗光效果无改善,在光照17d后呈色与空白对照相近;低浓度VE对辣椒红提升抗热性能无效果,但其抗光性优于同浓度的抗坏血酸棕榈酸酯和茶多酚酯。因此,高浓度鼠尾草酸和TBHQ对辣椒红着色稳定性提升具有明显优势。
In this paper,the color value change is used as an indicator to study the effects of different antioxidants on the color stability of capsicum red pigment under different temperature and light conditions.The results showed that the coloring stability of capsicum red pigment containing different antioxidants showed obvious differences when the temperature increased and the lighting time extended.Among them,capsicum red pigment with high concentration of carnosic acid and TBHQ has the best anti-light and heat-resistant effects;the addition of ascorbyl palmitate and tea polyphenol-palmitate can enhance the certain heat resistance of capsicum,but there is no improvement in the anti-light effect,and after 17 days of lighting,the color was similar to that of the blank control;low concentration of VE had no effect on the heat resistance of capsicum red pigment,but its light resistance was better than the same concentration of ascorbyl palmitate and tea polyphenol-palmitate.Therefore,high concentrations of carnosic acid and TBHQ have obvious advantages in improving the color stability of capsicum red pigment.
作者
王苗
齐立军
彭静维
李苗苗
魏儒赞
WANG Miao;QI Li-jun;PENG Jing-wei;LI Miao-miao;WEI Ru-zan(Chenguang Biotech Group Co.,Ltd.,Handan 057250)
出处
《中国食品添加剂》
CAS
北大核心
2021年第2期107-111,共5页
China Food Additives
关键词
辣椒红色素
抗氧化剂
稳定性
capsicum red pigment
antioxidant
stability
