2024年7月21日 星期日
黑莓果实色素的稳定性分析
Analysis on stability of pigment from blackberry fruit
2008年 第17卷 第2期 页码[50-55]    下载全文[0.9MB]  
摘要

研究了光照、温度、pH值、氧化剂(H2O2)和还原剂(Na2SO3)对黑莓(Rubus spp.)果实色素水溶液稳定性的影响。结果表明,黑莓果实色素为水溶性花色苷类化合物,对光和热有较好的耐受性,对pH、H2O2和Na2SO3较敏感,且耐还原性略强于耐氧化性。在小于pH 4.0、温度低于50℃及避光条件下黑莓果实色素的稳定性较好,可作为食品色素添加剂使用。

Abstract

The effects of light, temperature, pH value, oxidant(H2O2) and reductant (Na2SO3) on stability of pigment from blackberry(Rubus spp.)fruit were studied. The results show that the pigment from blackberry fruit is water-soluble anthocyanins. The pigment is resistive to light and heat, but it isse nsitive to pH value, H2O2 and Na2SO3.The reduction resistance of the pigment is slightly stronger than the oxidation resistance of the pigment. It is concluded that the stability of the pigment is better under the conditions of pH lower than pH 4.0, temperature below 50℃ and darkness, and it can be used as a food additive.

关键词黑莓; 果实; 色素; 稳定性;
Key wordsblackberry (Rubus spp.); fruit; pigment; stability
作者赵慧芳,王小敏,崔恩惠,闾连飞,吴文龙,李维林
所在单位江苏省•中国科学院植物研究所(南京中山植物园),江苏南京210014
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基金项目国家科学技术部星火计划项目(2007EA691013); 国家科学技术部农业科技成果转化资金项目(2007GB2C100118); 南京市科技人才创新项目(200703014); 江苏省高技术项目(BG2007311);