摘要
为探索天然商陆色素在含F e(Ⅲ)食品中的应用,以商陆果色素原液为试验材料,通过添加F e(Ⅲ)与EDTA-2N a的方法,研究了食品中F e(Ⅲ)对商陆色素稳定性的影响及EDTA-2N a对改善含铁食品中商陆色素稳定性的效果。结果表明:F e(Ⅲ)会降低商陆色素的吸光度保留率及热稳定性,色素的稳定性与F e(Ⅲ)浓度、加热时间呈负相关;在含F e(Ⅲ)食品中添加EDTA-2N a,可改善商陆色素的稳定性,当EDTA-2N a与F e(Ⅲ)摩尔数比大于1时,色素的吸光度保留率在85%以上;色素的稳定性与F e(Ⅲ)和EDTA-2N a的加入顺序有关,“F e(Ⅲ)+EDTA-2N a+色素”的加入顺序色素的吸光度保留率最高。
To study the application of pokeberry pigment in the food containing Fe （ Ⅲ ）, with fresh pokeberry juice as experimental material, the effects of Fe（ Ⅲ ） and EDTA-2Na in food on the stability of pokeberry pigment were investigated by adding Fe（ Ⅲ ） and EDTA-2Na in the pigment solution. Results show that Fe （Ⅲ ） can reduce the thermal stability and absorbance retention of the pigment; the stability of pigment has negative correlation with the density of Fe（ Ⅲ ） and heating time; adding EDTA-2Na in the food containing Fe（ Ⅲ ） can improve the stability of pokeberry pigment. When the Mole ratio of EDTA-2Na to Fe（ Ⅲ ） is more than one, pigment absorbance （ABS） retention is above 85%; the stability of the pigment is related to the adding sequence of Fe （ Ⅲ ） and EDTA-2Na, and the pigment absorbance retention for ＂Fe（ Ⅲ ）＋EDTA-2Na＋pigment＂ is the best.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2006年第10期226-229,共4页
Transactions of the Chinese Society of Agricultural Engineering
基金
贵州省优秀科技教育人才省长专项基金(黔省专合字[2005]261号)
