摘要
通过对不同条件下草莓色素特征吸光值变化的研究,探讨其在不同温度、pH、光照、氧化剂、还原剂、食品添加剂、金属离子等环境下的稳定性。试验结果表明,色素在pH值1～4,温度60℃以内比较稳定;光照能加快色素降解;Na+、Ca2+、Mg2+对色素有一定的增色护色作用;Fe3+、Al3+、Cu2+对其有不良影响;VC、Na2SO3对色素有严重的破坏作用,食品添加剂对色素无影响。因此,草莓色素作为食用色素具有很好的开发价值。
Stability of Strawberry Pigment under different conditions such as, temperature, pH light, oxidants, antioxidants, food additives and metal ions was discussed by investigating its specific absorbance. Results thatthe pigment has good heat resistance at pill-4.Its degradation would be accelerated by the influence of sunlight.Such metallic ions as Na^＋, Ca^2＋, Mg^2＋ showed a certain increment effect on the color. Fe^3＋, Al^3＋, Cu^2＋ had negative effect. Vc, Na2SO3 could destroy or hydrolyze the extracted pigment, additive had no effect on pigment. So it has the bestvalue as edible pigment.
出处
《食品研究与开发》
CAS
北大核心
2009年第6期163-166,共4页
Food Research and Development
关键词
草莓
色素
稳定性
strawberry
pigment
stability
