摘要
以新疆地产的榆叶梅(Prunus triloba Lindl)红色素为实验材料,进行稳定剂最佳配方筛选和色素稳定性比较研究试验。结果发现,稳定剂的配方以0.06%柠檬酸+0.04%半胱氨酸+0.02%抗坏血酸的组合为最佳;加入稳定剂后,均可不同程度的提高色素对温度、光照、氧化剂、还原剂的耐受性,但色素对蔗糖、防腐剂和pH值的耐受性却未见提高。
The red pigment of Prunus triloba Lindl as experiment material was carried on screening best prescription of stabilizer and contrasting research experiment of its stability. The best prescription of the stabilizer is 0.06% citric acid, 0.04% cysteine and 0.02% ascorbic acid. The stabilizer can be improved the resistance to the temperature, light, oxidant, reducing agent. But the resistance to the effect of sucrose, antiseptic, and the pH value was not improved.
出处
《食品科技》
CAS
北大核心
2007年第3期167-170,共4页
Food Science and Technology
关键词
榆叶梅红色素
稳定剂
筛选
稳定化
red pigment of Prunus triloba Lindl
stabilizer
screen
stabilization
