参薯色素的稳定性研究

Study on the Stability of the Pigment from Dioscorea alata L

研究了pH值、温度、光照、金属离子、几种食品添加剂和氧化还原剂等对紫色参薯色素稳定性的影响.结果表明,色素颜色随着溶液的pH值改变而变化;温度、蔗糖、苯甲酸钠、维生素C、Na+、Cu2+、Ca2+、Zn2+对色素影响很小,而光照、H2O2、SO32-对色素有影响.

In this paper, the pigment from Dioscorea alata L was studied for learning that whether the factors, such as pH value, temperatmre, light, mental irons, several food additives, oxidizing-reducing agents etc., had an influence on its stability. It showed that the pigment colour changed with the pH value of solution; and temperature, sucrose, sodium benzoate, Vitamin C, Na^2, Cu^2＋, Ca^2＋, Zn^2＋ almost had no influence on it, while light, H2O2, SO3^2- could affect it.