Vc一TP体系下黑米天然色素稳定性的研究

Study on Stabilizatuon of NaturaIB18Ck Rice Pigment in the V_c TPEnvuronment

采用两种可食用的试剂即抗坏血酸辣（Ｖ＿ｃ和茶多酚（ＴＰ）作为黑龙江米色素的稳定化试剂，结果表明：Ｖｃ的添加量为０．０４％～０．０６％，ＩＰ的添加一为０．０２％左右时，在ｐＨ为４．０～５．０范围内，黑米红色素水溶液的红色最鲜艳，色泽的保持可以从原表达式的２０天延长至６０ｋ左右。

The natural pigment from black rice is a kind of anthocyanin compound.It issusceptible to pH、light and heat.Vc(Vitamin C)and TP(Tea Polyhyolricphencl :Flavonoids from Tea)were used as stabilizers。The colour of the pigment aqueous solutionis most bright一coloured and the discolouration time of the aqueous solution is prolongedfrom the original l5～20 days to 60 days or so after pH was adjust to 4.0～5.0and 0.04%～0.06%Vc and 0.02%TP were added.The stabilizers show better effeet。