石斑木果皮红色素稳定性的影响因子

Influencing Factors of the Stability of Red Pigment in Rhaphiolepis Indica Peels

实验研究石斑木果皮红色素的理化性质和光、温度、金属离子、食品添加剂等对色素稳定性的影响.结果表明:该色素在80℃以下较稳定;日光照射,金属离子K+、Na+、Mg2+、Ca2+、Cu2+、Mn2+、Fe3+等对色素液的吸光度有明显的不良影响;高浓度VitC和柠檬酸对色素降色明显;蔗糖和苯甲酸钠对色素无较大影响.

This paper studies on the physical and chemical properties of red pigment from Rhaphiolepis indica peels,and the effects of light, temperature, pH value, 8 kinds of metallic ions and food additives on its stability. The results show that the pigment is stable below 80℃, the sun light,K^＋ ,Na^＋ ,Mg^2＋ , Ca^2＋ ,Cu^2＋ ,Mn^2＋ ,Fe^3＋ ions had obvious blights on the pigment. Among of the food additives, higher concentration of VitC and citric acid obviously de-color, sucrose and certain C6H5COONa have little effect on it.