摘要
研究了多种辅色素对杨梅汁贮藏中色泽稳定性的影响.将辅色素添加于杨梅汁中并贮藏7d后发现,乙二胺四乙酸(EDTA)、吐温-80、L-脯氨酸、L-赖氨酸、乙酸和丙二酸对杨梅汁色泽的稳定性作用不明显.L-谷氨酸、紫甘薯色素和紫玉米色素有一定的护色作用,十二烷基硫酸钠(SDS)、乙醛和桑椹红色素对杨梅汁贮藏中的色泽有明显的保护作用.
Effects of co-pigments on the color stability of bayberry (Myrica rubra) juice during storage were investigated. EDTA, Tween-80, L-proline, L-lysine, acetic acid and malonic acid had little effects on the color stability, while L-glutamic acid, purple sweet potato pigments and purple corn pigments enhanced the juice color intensity, sodium dodecylsulfate, aldehyde and mulberry pigments delayed the color degradation effectively.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2005年第3期61-65,共5页
Journal of Food Science and Biotechnology
基金
宁波市重大攻关项目(2003C1O008)资助课题.
关键词
辅色素
杨梅汁
贮藏
稳定性
色泽
co-pigments
bayberry (Myrica rubra Sieb. et Zucc.) juice
storage
stability
