学术
摘 要:
蓝靛果是一种新兴的野生浆果资源,营养丰富,果中含有大量红色素,且具有多种营养保健功能。本文研究了温度,pH值,氧化剂和还原剂,金属离子以及几种常见的食品添加剂对蓝靛果红色素稳定性的影响。结果表明：该色素在70℃以下稳定性较好;色素在酸性条件下稳定,抗氧化能力较差;在6种金属离子中：Cu^2＋、Al^3＋对色素有一定的增色效果,Ca^2＋、Zn^2＋、Mg^2＋对色素稳定性无明显影响,Fe^3＋对色素有破坏作用;蔗糖、NaCl、柠檬酸、苯甲酸钠对色素无不良影响,Vc对色素有较强的破坏作用。蓝靛果红色素是可以广泛用于食品、医药和化妆品等工业的天然植物色素。[著者文摘]
文章出处:
《中国食品添加剂》-2007年3期 -102-105页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1006-2513（2007）03-0102-04
Study on the stability of the red pigment from Ionicera edulis turcz
WANG Zhen-yu, TIAN Fu （1. Northeast Forest University, Harbin 150040; 2. Harbin Industry University 150001）
Abstract:
Lonicera edulis Turcz is a new kind of berry resources, the fruit have a lot red pigment and also have many nourishment function. This article study the temperature, the pH value, oxide -reducing medium vivification, the metals ion and some common food additives on the effects of the stability of the red pigment from Lonicera edulis Turcz. The result showed that it is stable below 70℃ and acidic condition, but sensitive to the oxidant; Cu^2＋ and Al^3＋ shows certain effect of color improving, Ca^2＋ , Zn^2＋ and Mg^2＋ shows no obviously effect to the color, but Fe^3＋ have harmful effect on it; the pigment was destroyed by Vc but not the sugar, NaCl, citric acid, sodium benzoate. The red pigment from Lonicera edulis Turcz can be widely used in the industry of food, medicine and cosmetic as a nature plant pigment.[著者文摘]
Key words:
lonicera edulis turcz; red pigment; stability
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