摘要
研究了草莓红色素的稳定性。结果表明 :pH值对草莓红色素的影响明显 ,在酸性条件下 ,该色素较稳定 ;金属离子Na+、Ca2 +、Zn2 +、Cu2 +对色素有增色作用 ,Al3+对草莓红色素的影响不大 ,而Fe3+则有明显的不良影响 ;食品中常用的葡萄糖、蔗糖对草莓红色素有一定的降解作用 ,而Vc、H2 O2 、Na2 SO3则有严重的破坏作用 ;低浓度的 ( <1 % )防腐剂苯甲酸钠对草莓红色素有增色作用 ,高浓度 ( >1 % )的则有明显的降解作用。
The stability of red pigment from strawberries was investigated in this paper. The results showed that: pH exerted a obvious effect on the pigment stability, while lowering the pH in the range 1～4 had little effect. Of the various metallic ions tested, it was found that Na +, Ca 2+ , Zn 2+ , Cu 2+ had fortification effects on the tone of pigment; and Al 3+ had a little effect; however, Fe 3+ had severe undesirable effect. Some food additives such as glucose, sucrose were shown to have a definite effect of degradation, furthermore ascorbic acid, hydrogen peroxide and sodium sulfite were observed to have marked increase in the rate of the pigment degradation; besides, preservative sodium benzoate had fortification influence at lower concentration(<1%), but at higher concentration (>1%) had effect of obvious degradation.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2000年第4期13-16,共4页
Food and Fermentation Industries
关键词
草莓
红色素
稳定性
食品
strawberries, red pigment, stability
