摘要
研究了万寿菊黄色素的稳定性,并探讨了它在食品中的应用。结果表明:万寿菊黄色素对热较稳定,但要尽可能地避免高温长时间加热;光照对菊黄色素有极大的破坏性;pH值对菊黄色素的稳定性影响较小;Fe3+、Cu2+、Al3+、Fe2+ 对菊黄色素有破坏作用。蔗糖、防腐剂对其稳定性影响不明显;叔丁基对苯二酚(TBHQ)、2,6 二叔丁基甲酚(BHT)对色素有显著的稳定作用。
The stability of Tagetse erecta L. pigment was studied and its application in food was analysed. Marigold yellow pigment was found to be thermostable, but it could not be heated for a long time. Light destroyed the pigment. pH value showed little effect on the pigment. Some metal ions such as Fe 3+ , Cu 2+ , Al 3+ and Fe 2+ destroyed the pigment. Sucrose and preservative showed little effect on the stability of the yellow pigment. TBHQ, BHT could intensify the stability of the pigment remarkably.
出处
《食品与药品》
CAS
2005年第06A期36-39,共4页
Food and Drug
关键词
万寿菊
黄色素
稳定性
应用
Tagetse erecta L
marigold pigment
stability
