摘要
对油菜花黄色素的稳定性和其抗菌活性进行了研究。结果表明:油菜花黄色素水溶性较好,色素溶液对光、热比较稳定;在酸碱、金属离子、氧化剂、蔗糖等添加剂中具有较好的稳定性;但在含氧酸根阴离子、还原剂、Vc、苯甲酸钠、山梨酸钾等添加剂中稳定性较差。抑菌活性实验表明,油菜花黄色素对金黄色葡萄球菌及大肠埃希氏菌都有一定的抑制作用。
The extraction of yellow pigment of rape petal and its stability were studied.The results showed that the pigment was water soluble, and it was stabal to heat and light. It was also stabal in solutions of hydrochloric acid, sodium hydroxide, metal ions, oxidizers and sucrose, etc. However, it was less stabal to negative ions, reductants, vitamin C, sodium benzoate, potassium sorbate, etc.And it also showed that yellow pigment of rape petal inhibited the growth of Staphylococcus aureus and Escheichiacoli.
出处
《食品研究与开发》
CAS
北大核心
2006年第9期13-17,共5页
Food Research and Development
关键词
黄色素
提取
稳定性
抑菌活性
yellow pigment
extraction
stability
antibacterial activity
