蛇莓红色素稳定性的研究

Study on the Stability of the Red Pigment from Mockstrawberry Fruit

蛇莓果中含有丰富的天然红色素,研究了常用食品添加剂:维生素C、有机酸、糖类,和常见的几种金属离子:Na^+、K^+、Ca^(2+)、Mg^(2+)、Fe^(2+)、Zn^(2+)、Al^(3+)对蛇莓色素稳定性的影响。并对色素的耐酸碱性、耐氧化性、耐还原性、耐光耐热性进行了探讨。

Mockstrawberry fruits contained natural red pigment. The effects of common food additives (such as vitamin C, organic acids, carbonhydrates) and several metallic ions (such as Na+、Ca2+、 Mg2+、Zn2+、Fe2+ and A13+) on stability of the pigment were studied. The effects of pH value , H2O2, Na2SO3, temperature and sunlight on the pigment were discussed .