摘要
本实验将国产叶黄素纯化后测定其光谱特性,并研究了温度、光照、pH值、金属离子对叶黄素稳定性的影响及色素的耐还原性,其中造成色素损失率最高的是还原剂,最少的是金属离子。选取其中三种有较强影响色素稳定性作用的食品添加剂和使用环境条件进行了正交试验(34),从实验所得,对叶黄素稳定性影响效果的主次顺序:金属离子>pH>VC,最优水平组合为Zn2+为0.0055%,VC0.020%,pH为6.0。综合因素试验结果与单因素刚好相反。
In this experiment, the natural pigment Xanthophyll has been purified, and its spectrum characteristic determinationwas described afterward. The affects caused by temperature, illumination, pH and metallic ions on the stability of Xanthophylland the reducing quality of the pigment have been studied,the pigment suffered losses mostly by the reducer but slightly bythe ions. Orthogonal experimental design(34) was put up with two food additives and pH conditions among 5.1～6.9 showed betterstabilizing effect. The order of affection was: metallic ions>pH>vitamine C. The optimum stable conditions were: theconcentration of Zn2+, as 0.0055%, VC as 0.020% and pH as 6.0. The result of the orthogonal experimental was in reverse orderof the single factor studies.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第6期88-92,共5页
Food Science
