摘要
研究首次以牛油为基质,系统揭示了牛油脂肪酸组成、温度、光照、抗氧化剂等因素对辣椒红色素显色特性及稳定性的影响规律。实验表明,牛油中不饱和脂肪酸含量与红色饱和度呈正相关,凝固过程温度通过调控晶体网络结构影响光散射效应,而储存温度通过改变油脂结晶度显著影响色度值。稳定性研究表明,光照和高温是导致辣椒红色素降解的主要因素,添加1%天然50%维生素E可有效抑制光照下辣椒红色素损失(降解率降低约34%),0.05%鼠尾草酸可显著缓解加热过程中的辣椒红色素降解(损失率减少约27%)。研究成果为开发牛油底料用的辣椒红色素稳定化技术提供了理论依据。
This study,for the first time,systematically revealed the effects of beef tallow fatty acid composition,temperature,light,and antioxidants on the coloration characteristics and stability of capsanthin in a beef tallow matrix.Experimental results demonstrated that the unsaturated fatty acid content in beef tallow was positively correlated with red saturation.The solidification temperature regulated the crystal network structure,thereby influencing light scattering effects,while storage temperature significantly altered colorimetric values by modifying fat crystallinity.Stability studies identified light and high temperature as the primary factors driving capsanthin degradation.The addition of 1%of a 50%natural vitamin E preparation effectively suppressed light-induced capsanthin loss(degradation rate reduced by 34%),and 0.05%carnosic acid significantly alleviated heat-driven capsanthin degradation(loss rate decreased by 27%).These findings provide a theoretical foundation for developing capsanthin stabilization technologies in beef tallow-based seasonings.
作者
彭静维
卢颖
齐立军
尚红岩
PENG Jingwei;LU Ying;QI Lijun;SHANG Hongyan(Chenguang Biotech Group Co.,Ltd.,Handan 057250,China;Hebei Natural Pigment Technology Innovation Center,Handan 057250,China)
出处
《食品科技》
北大核心
2025年第10期310-315,共6页
Food Science and Technology
关键词
辣椒红色素
牛油
呈色
稳定性
capsanthin
beef tallow
color preparation
stability
