摘要
以紫红豇豆为原料,研究了豆荚与种子中紫红色素理化性质以及防腐剂、pH值、光照、温度、还原剂、氧化剂和7种常见金属离子对其稳定性的影响,旨在为紫红豇豆色素的提取加工及工业应用提供理论依据。结果显示:豆荚与种子的紫红色素在紫外区的最大吸收波长分别为270nm和207nm,在可见区的最大吸收波长分别为542nm和481nm,紫红色素水溶性好,颜色随pH值变化而变化(pH<3时颜色鲜红;pH>7时,颜色由紫色转为绿色)。酸性条件(pH<)下该色素对光、低温有很好的稳定性,耐氧化性与耐还原性较强。Ca2+、Na+、Mg2+、K+、Zn2+等离子对紫红色素的稳定性影响不大,Cu2+、Fe3+离子使色素稳定性变差。
In order to provide the basis for the purple-red pigment extraction process and its industrial application, the physicochemical properties of purple -red pigment and effects of preservatives, and pH value, light, temperature, oxidant, reductant and 7 kinds of metal ions on the stability were investigated by using Vigna unguiculata （Linn.）Walp as experimental materials. Results showed that the purple-red pigment from pod and seed of Vigna unguiculata （Linn.）Walp had good water-solubility and was stable to light and heat in acid environment （pH〈3）, but sensitive to the oxidizer and reducer, pH value of environment （when pH is less than 3 the color is red; when pH is more than 7, the color turn from purple to green）. The absorption maximum wavelength of the pigment in the pod and flesh was 270nm and 207nm in the ultraviolet region, respectively, and 542nm and 481nm in the visible wavelength region, respectively. The influences of Ca2＋, Na＋, Mg2＋, K＋, Zn2＋ were not obvious, but Cu2＋ and Fe3＋could increase the destruction. The red pigment has good development prospects.
出处
《食品与发酵科技》
CAS
2013年第5期38-43,共6页
Food and Fermentation Science & Technology
关键词
紫红豇豆
紫红色素
稳定性
purple-red Vigna unguiculata （Linn.）Walp
purple-red pigment
stability
