红穗醋栗色素理化性质的研究

STUDIES ON PHYSICAL AND CHEMICAL PROPERTIES ABOUT RED CURRANT PIGMENT

本试验研究了红穗醋栗色素的理化性质,结果表明:红穗醋栗色素热稳定性很好,而光照对其有一定的降解作用。pH值对该色素影响明显,宜在酸性食品中应用。几种金属离子Na^+、Ca^(2+)、Al^(3+)、Zn^(2+)。Cu^(2+)对该色素的色泽没有影响;而Fe^(3+)、Sn^(2+)则有不良影响。食品中常含的几种添加物葡萄糖、蔗糖、淀粉和抗坏血酸对该色素无不良影响。红穗醋栗色素对Na_2SO_3的还原性耐性较强,对H_2O_2的耐氧化性很差。防腐剂苯甲酸钠对该色素也有一定的不良影响。

In this paper,we studied physical and chemical properties about red currant pigment. The results showed : the thermal degradation of red currant pigment was very low; light had a definite effect on degradation of the pigment. pH exerted a large effect on the pigment stability. It could be applied to some acid food. Several kinds of metallic ions which usually existed in food such as Na+,Ca2+,Al3+, Zn2+,Cu2+had no effect on the tone of pigment,but Fe3+,Sn2+had severe undesirable effect,some food additives such as glucose,sucrose,starch and vitamin C had no effect on the stability of pigment. This kind of pigment was difficult to be reduced by reductor sodium sulfite and very easy to be oxidated by oxidizer hydrogen peroxide. Besides preservative sodium benzoate had a definite undesirable effect on the pigment.