摘要
探讨桔皮色素的抑菌性和稳定性。通过单因素试验确定桔皮色素对常见微生物的抑菌效果以及常用的食品添加剂和光照对色素稳定性的影响。结果表明:桔皮色素对常见的致病性细菌、酵母和霉菌均有不同程度的抑制作用;色素在室内自然光下稳定,在强光照射下易破坏,对热稳定,在100℃恒温1h色素保存率为88%;氧化剂H2O2对色素的稳定性影响较大,还原剂Na2SO3对色素的稳定性影响较小;色素抗Na+、Ca2+、Zn2+和K+的干扰能力强,抗Mg2+、Cu2+和Fe3+的干扰能力较弱;Vc、苯甲酸钠、蔗糖、葡萄糖等食品成分和添加剂对色素的影响不大。
The antimicrobial activity and stability of citrus p eel pigment were studied.Determine orange peel pigment＇s antimicrobial activit y and stability on used food additives and light illumination by single-factor. The pigment had active resistance to familiar microbe such as staphylococcus au reus,escherichia coli,hansenula sp and aspergillus flavus,having good resista nce against native light in room and heat,in 100 ℃ thermostatic 1h pigment sav e ratio was 88%;Oxidant H2O2had biggish effecton pigment stability while reducer Na2SO3 had lesser effect;Expert Mg^2＋,Cu^2＋ and Fe^3＋,other metal ion including Na^＋,Ca^2＋,Zn^2＋ an d K^＋ had no adverse effect on pigment stability.Food composition and addi tive such as Sugar,Vc and antiseptic had no negative effects on the pigment sta bility.
出处
《食品与机械》
CSCD
北大核心
2011年第6期163-165,185,共4页
Food and Machinery
基金
江苏经贸职业技术学院科研基金资助项目(编号:JSJM2010053)
关键词
桔皮色素
理化性质
抑菌性
稳定性
citrus peel pigment
physicochemical property
antim icrobial activity
stability
