摘要
研究了红苋菜玫瑰红色素在不同pH、温度及光照条件下的稳定性,及金属离子和氧化剂、还原剂等对该色素稳定性的影响。结果表明,该色素在3≤pH≤11条件下较稳定,热和日光对色素有一定的降解作用。抗坏血酸、葡萄糖、蔗糖、淀粉、防腐剂、几种金属离子对该色素的色泽无不良影响,有些还有一定的增色作用。色素对Fe3+、Fe2+、A13+、强酸、强碱较敏感。
Factors influencing the stability of the Amaranthus Paniculatus rosy pigment was researched in this article.The results showed that the pigment is more stable under 3≤pH≤11,but the heat and the light can decompose the pigment.The ascorbic acid,glucose,sucrose,amylum,preservative and several metalions have no harmful effects,and they have fortification effects on the tone of the pigment.The pigment is sensitive to Fe3+、Fe2+、A13+,strong acid and strong alkali.
出处
《食品科技》
CAS
北大核心
2002年第3期49-50,共2页
Food Science and Technology
