2024年5月27日 星期一
木莓果实红色素的理化性质及其稳定性
The chemical and physical properties of red pigment and its stability from Rubus swinhoei Hance
2001年 第10卷 第4期 页码[5-10]    下载全文[1MB]  
摘要

对木莓(Rubus swinhoei Hance)果实中提取的红色素理化性质进行了探讨, 并就光温度pH 氧化还原介7 种金属离子葡萄糖蔗糖和苯甲酸钠等对其稳定性的影响进行了研究结果表明, 木莓鲜果中总花色苷含量, 属水溶性花色苷类该色素对热的耐受性较好, 但耐氧化还原性和耐 Vc 较差;7 种金属离子中 Na +Mg2+Al3 +和较高浓度Mn2+(≥5.0 mmol/ L)对该色素的稳定性较好, 并有不同程度的护色效果, Zn2+对其稳定性较好, Fe3+Cu2+对其稳定性有明显的影响或破坏作用;葡萄糖蔗糖和苯甲酸钠无不良影响

Abstract

The red pigment was extracted from the fruit of Rubus swinhoei Hance , and its physical and
chemical properties were identified
.The effects of light , temperature , pH value , oxide-reducing medium , 7 kinds of metallic ions , glucose , sucrose and C6H5COONa on its stability were determined .The results showed that the pigment belongs to water-soluble anthocyanins with high content .It has good resistance to heat but a little to oxide reductant and Vc .Na+ , Mg2+ , Al3+ and Mn2+ (≥5 .0 mmol/L)have better effects on the stability of the red pigment , and showed a certain colour maintenance , Zn2+ has a good effect on its stability , while Fe3 + and Cu2+ show the decreasing appearance significantly .Glucose , sucrose and C6H5COONa have not harm .
 

关键词木莓; 果实; 红色素; 理化性质; 稳定性
Key wordsRubus swinhoei Hance; fruit; red pigment; physical and chemical properties; stability
作者陈炳华 ,林文群 ,刘剑秋
所在单位福建师范大学生物工程学院, 福建 福州 350007
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