摘要
以蔓花生为实验材料,对蔓花生黄色素的溶解性以及该色素在各种理化因素(pH值、温度、金属离子、食品添加剂、氧化还原剂、光照等)条件下的稳定性进行研究。结果表明,蔓花生色素是一种脂溶性色素,在低于60℃、高酸性条件下比较稳定,多种金属离子、食品添加剂和氧化还原剂都会对其稳定性产生影响,光照也可促使该色素的降解。
The stability of a pigment from flowers ofArachis duranensis was studied under the different physical-chemical conditions. Results showed that this pigment was fat-soluble, which showed high stability at temperature below than 60 ℃ with low pH value. Several metallic ion, food additives and oxidizing and reducing agents showed influence on its stability and the pigment was also unstable in sun light.
出处
《现代食品科技》
EI
CAS
2010年第3期247-252,共6页
Modern Food Science and Technology
关键词
蔓花生
色素
理化条件
稳定性
pigment
arachis duranensis
physical-chemical conditions
stabifity
