甜菜红色素的稳定性及其在食品中的应用研究

Studies on stabilities of betalaine and application in food

本文研究了甜菜红色素的稳定性以及在食品中的应用。研究发现,甜菜红色素在80℃以下稳定;在pH呈酸性条件下之间稳定;在紫外光和室内光线下,随着时间的变化对色素有一定的影响;Cu2+,Fe2+对色素的吸光度有一定的影响。维生素C对色素的影响是随着用量的增加对色素的影响增大;甜菜红色素对还原剂和防腐剂稳定,对氧化剂不稳定。甜菜红色素在食品中的应用情况良好。

The stabilities of betalaine and application in food are studied. The results indicated that the pigment has good resistance to temperature that is low 80℃. However, in condition of the door natural light, Ultraviolet ray, VC, Cu^2＋ and Fe2^＋ and so on, the pigment will fade with in certain hours. Oxidizing agents and preservatives （except oxidizing agents） have little negative effects on the betalaine.