摘要
研究了槭菌刺孢红色素的光稳定性、热稳定性、氧化还原稳定性和pH值稳定性,并针对柠檬酸、柠檬酸钠、苯甲酸钠、抗坏血酸和蔗糖等常用的食品添加剂对槭菌刺孢红色素稳定性的影响进行了探讨,结果表明:除强碱(pH>9)、强光照对槭菌刺孢微生物红色素有不良影响外,对其无明显不良影响。因此,槭菌刺孢红色素是一种品质优良的天然色素。
The stabilities of the Mycocentrospore acerina microorganism red pigment under light, hot, oxidation-reduction and pH level were studied. The stabilities of it with some food additives were also examined. The results showed that only strong alkali （pH〉9） and strong light shining had influences on the pigment, and other factors had no obviously bad influences. Therefore, the Mycocentrospore acerina red pigment is a high quality and nature pigment.
出处
《沈阳农业大学学报》
CAS
CSCD
北大核心
2005年第4期437-440,共4页
Journal of Shenyang Agricultural University
关键词
槭菌刺孢
色素
理化性质
稳定性
食品添加剂
Mycocentrospore acerina
pigment
physical and chemical property
stability
food additive
