摘要
研究pH、常见食品添加剂、氧化剂、金属离子、氧气等对黑花生衣色素稳定性的影响。结果表明:pH值对黑花生衣色素稳定性影响很大,应在酸性环境中使用;蔗糖和食盐对黑花生衣色素具有增强吸光度的作用;添加少量苯甲酸和山梨酸钾对颜色没有明显影响;抗坏血酸及H2O2的存在加速了黑花生衣色素液褪色;焦亚硫酸钠也会导致黑花生衣色素液颜色变淡;Fe3+会导致黑花生衣色素迅速生成黑褐色沉淀,Mn2+、Mg2+会导致色素液吸光度降低;氧的存在会加快黑花生衣色素的降解。
The influence of pH, common food additives, oxidant, metallic ion and oxygen on the stability of black peanut skin pigment （BPSP） was studied in this article. The results indicate that pH was a significant factor on the stability of BPSP and it should be used under the acid circumstance; The light absorbency of BPSP solution increased after added sucrose and salt; Low concentration of Benzoic Acid and Potassium sorbate have little influence on the stability of BPSP. Ascorbic Acid and H2O2 enhanced the fading of BPSP solution. Sodium pyrosulfite lead to fade of color of BPSP solution. Fe^3＋ was able to cause dark/brown precipitation in BPSP solution, Mn^2＋ and Mg^2＋ lowed the absorbency of BPSP. The existence of oxygen in solution enhanced the degradation of BPSP.
出处
《食品与机械》
CSCD
北大核心
2007年第3期53-56,共4页
Food and Machinery
关键词
黑花生
色素
稳定性
Black peanut
Pigment
Stability
