摘要
研究了栀子蓝色素的热稳定性，光稳定性，耐氧化还原性和ｐＨ值稳定性，并就食品中常见的几种金属离子：Ｆｅ３＋、Ｆｅ２＋、Ｋ＋、Ｎａ＋、Ｚｎ２＋、Ｍｇ２＋、Ｃｕ２＋、Ａｌ３＋和常用添加剂对蓝色素稳定性的影响进行了探讨。结果表明，该色素性能优良，具有广阔的开发应用前景。
Gardenia blue pigment was obtained from Gardenia jasminoides Ellis wity fermentation process.The chemical properties of the pigment including thermostability,photostability,resistance to oxido-reduction and the effect of medium pH value on absorptivity of pigment solution were examined.The major cations such as Fe3+,Fe2+,K+,Na+,Zn2+,Mg2+,Cu2+,Al3+ and usual food additive etc.were also investigated for the pigment stability.The results showed that this pigment is a good natural blue colorant in food industry.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1996年第3期67-71,共5页
Food and Fermentation Industries
