摘要
以草莓为原材料 ,对影响草莓红色素稳定性的因素进行研究。结果表明 :该色素不耐高温 ,光照稳定性差 ;pH值对草莓红色素的影响显著 ,色素溶液在pH为 3 0～ 7 0之间相对稳定 ;除金属离子A13 + 、Sn2 + 、Fe3 + 易导致溶液变色外 ,大多数金属离子对草莓红色素无影响 ;低浓度糖、高浓度抗坏血酸对草莓红色素有一定保护作用 ,而亚硫酸钠、双氧水、苯甲酸钠对色素有明显的破坏作用。
The stability of strawberry red pigment was investigated The results showed that the pigment did not tolerate high temperature and was instable to lights pH had significant effect on its stability, while the pH in the range 3.0～7.0 had less effect Most metal ions had no effects on the color of pigment except that A1 3+?Sn 2+?Fe 3+ had severe undesirable effect The low concentration of sugar and the high concentration of ascorbic acid fortified the tone of pigment, while sodium sulfite, hydrogen peroxide and sodium benzoate obviously degraded the tone of pigment
出处
《华中农业大学学报》
CAS
CSCD
北大核心
2003年第4期408-411,共4页
Journal of Huazhong Agricultural University
