摘要
对残次红枣皮色素在不同温度、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进行了研究。结果表明:红枣皮色素在80℃以下较稳定,对光相对稳定,在pH小于6的酸性溶液中稳定,在碱性溶液中稳定性较差;乳糖、蔗糖、麦芽糖、双氧水、抗坏血酸、苯甲酸钠对红枣色素的稳定性影响较小;金属离子Na+、Mg2+、K+、Zn2+、Ca2+、Al3+对该色素稳定性较好,Fe2+、Cu2+、山梨酸钾、葡萄糖对其稳定性有明显的影响或破坏作用。
The stability of pigment of inferior jujube peel under different conditions such as,temperature,pH,light,oxidants,antioxidants,food additives and metal ions was studied in this paper.The results showed that the pigment was stable under 60℃,light and acidic conditions,but unstable in alkaline.Indoor latose,sucrose,maltose,Ascorbic acid and sodium benzoatc had a little influence to the stability of pigment.The Na＋、Mg2＋、K＋、Zn2＋、Al3＋ and Ca2＋exhibited a good effect on the stability of pigment,Fe2＋、Cu2＋、Potassium sorbate 、glucose,had a intensive influence or destructive effect on the stability of pigment.
出处
《食品工业》
北大核心
2011年第1期4-7,共4页
The Food Industry
基金
塔里木大学校长基金创新群体项目(TDZKCX08001)
关键词
残次红枣
色素
稳定性
inferior jujube
pigment
stability
