摘要
采用醇提法提取红心火龙果果皮中的色素,研究温度、pH值、蔗糖、葡萄糖、抗氧化剂、稳定剂、防腐剂和金属离子等对其稳定性的影响。结果表明,在温度低于40℃时色素稳定性良好;在弱酸性条件下较为稳定;蔗糖、葡萄糖、羧甲基纤维素钠对其稳定性有促进作用;抗坏血酸对其稳定性影响较小;山梨酸钾对其有一定的破坏作用;K+,Zn2+,Mg2+和Na+4种金属离子对其稳定性无较大影响,Al3+浓度小于5 mmol/L时,对其稳定性影响较小,而Fe3+,Fe2+和Cu2+3种金属离子对其稳定性则有较大影响。因此,红心火龙果果皮色素加工应用过程要在低温、弱酸条件下进行,且不能添加山梨酸钾,避免接触铝离子、铁离子、亚铁离子、铜离子。
In order to provide data reference for the processing and application of pigment from red pitaya peel,alcohol extraction method was used to extract pigment from red pitaya peel,and the effects of temperature,pH,sucrose,glucose,reductive agent,stabilizer,preservative and metal ions on the stability of pigment were studied.The result showed that the pigment had good stability under 40℃and it was stable under weak acidic conditions;Sucrose,glucose and CMC can promote its stability;Ascorbic acid had little effect on its stability;potassium sorbate had some destructive effect on the pigment;4 kinds of metal ions(K+,Zn2+,Mg2+and Na+)had no significant effect on its stability,when the concentration of Al3+was less than 5 mmol/L,it had little effect on its stability;While Fe3+,Fe2+and Cu2+three metal ions had a significant effect on the stability of the pigment.Therefore,in the processing and application of the pigment from red pitaya peel,it should be carried out under lower temperature and weak acid conditions,and should be avoided adding potassium sorbate,contacting with Al3+,Fe3+,Fe2+and Cu2+.
作者
赵泰霞
王淑培
ZHAO Taixia;WANG Shupei(College of Tea and Food Science,Wuyi University,Wuyishan,Fujian 354300,China;School of Environmental and Life Sciences,Nanning Normal University,Nanning,Guangxi 530001,China)
出处
《农产品加工》
2024年第21期95-99,共5页
Farm Products Processing
基金
福建省科技厅引导性项目(2021N0034)
国家级大学生创新训练项目(202110397020)。
关键词
红心火龙果
果皮
色素
稳定性
red pitaya
pitaya peel
pigment
stability
