摘要
研究金属离子、糖、食盐、有机酸对刺葡萄皮色素(VSP)稳定性的影响及其辅色效果。结果表明:Mg2+、Mn2+、K+对色素液的辅色效果微弱;Ca2+、Zn2+对刺葡萄皮色素具有一定的辅色作用,且随着离子浓度增加,辅色效果得到加强;Al3+、Cu2+对刺葡萄皮色素的颜色有明显加强作用;Fe3+使色素液光谱性质改变,使其失去花色苷的特点;蔗糖20%浓度增色最明显,葡萄糖增色效果在0.1%浓度后变化不大;食盐浓度达到5%,对刺葡萄皮色素增色效果显著;多种有机酸明显提高刺葡萄皮色素的稳定性,其增色效果与浓度相关。
The copigmentation effects of metal ions,sucros,glucose and organic acids on Vitis skin pigment （VSP）were studied in this article as well as the stability of VSP. The results showed as follows： Mg^2＋, Mn^2＋ and K^＋ made the absorbency of VSP increased very slightly; Zn^2＋ and Ca^2＋ had copigmentation effects on VSP solution, and the effects would be intensified as the ionic concentration was increased; Al^3＋ and Cu^2＋ added the absorbency of VSP sufficiently; Fe^3 ＋ changed the UV-vis spectrum of VSP solution and made it not be anthocyanin any more; sucros caused optimum copigmentation function when its concentration was 20 % ,while the copigmentation effect of glucose kept almost constant after its concentration achieved 0.1% ; more than 5 % salt had sufficient copigmentation function on VSP; the stability of VSP would be increased if organic acids were applied, and the enhancement effects of organic acids on the absorbency of VSP were in relation to their concentration.
出处
《食品研究与开发》
CAS
北大核心
2009年第11期48-53,共6页
Food Research and Development
基金
湖南省自然科学基金资助项目(08JJ6005)
湖南农业大学稳定人才基金
关键词
刺葡萄皮色素
金属离子
稳定性
辅色
Vitis skin pigment（VSP）
metal ions
stability
copigmentation
