摘要
以黑果枸杞中的花青素为研究对象,以CIELAB色空间为研究方法,通过观察a~*,b~*和△E~*值随时间的变化情况,研究了6种常见的食品添加剂对黑果枸杞花青素颜色稳定性的影响。结果表明:木糖醇和BHA会使花青素溶液轻微褪色;0.1%抗坏血酸会增加花青素颜色稳定性,高浓度抗坏血酸起到反作用;PG对花青素稳定性起保护作用;山梨酸钾和双氧水会破坏花青素类物质。
With the anthocyanins from Lyciura ruthenicum Murr as the object, using the method of CIELAB color space, observe the changes of values of a, b and △E to study the effect of six kinds of common metal ions on color stability of anthoeyanins from Lycium ruthenicum Murr. The results show that xylitol and BHA could slightly fade the color. 0. 1% ascorbic acid will increase color stability,while high-concentration ascorbic acid has the opposite effect. PG has a protective effect on the stability of anthoeyanins. Potassium sorbate and hydrogen peroxide could destroy the anthocyanins.
出处
《中国调味品》
北大核心
2017年第8期133-137,共5页
China Condiment
