蓝粒小麦籽粒色素稳定性的研究

Studies on the Seed Pigment′s Stable Properties of Blue-grain Wheat

以蓝粒小麦麸皮的乙醇浸提色素溶液(pH=2)为材料,分析了蓝粒小麦色素的光谱特性以及pH、温度、自然光、氧化剂(H2O2)、还原剂(Na2SO3和维生素C)、防腐剂(苯甲酸钠)和柠檬酸、食盐、蔗糖等食品饮料添加剂以及常见金属离子(Fe2+、Ca2+、Zn2+、Mg2+、Al3+、Cu2+、Fe3+)等对色素稳定性的影响。光谱性质分析结果表明,在可见光区,蓝粒小麦色素酸性乙醇溶液的最大吸收波长为530 nm。不同因素对蓝粒小麦色素稳定性的影响研究结果表明,色素溶液的颜色与pH有关,pH越小,颜色越鲜艳,在pH≤3时呈现稳定的紫红色;蔗糖、食盐、热和还原剂对色素的影响很小;除Cu2+、Fe3+外,其他常见金属离子均对色素无影响;蓝粒色素抗氧化性较强,光照容易使色素降解。

The pigment solution extracted by 70% ethanol（pH=2） as materials,the pigment＇s spectrum properties of blue-grain wheat was analyzed.In addition,it was studied whether the pigment＇s stability of this kind of wheat were affected by pH,temperature,nature light,oxidants（H2O2）,reducing agents（Na2SO3 and Vitamin C）,preservatives（sodium benzoate）,food or beverage additives（citric acid,salt,sucrose,etc.）and common metal ions（Fe^2＋,Ca^2＋,Zn^2＋,Mg^2＋,Al3^＋,Cu^2＋,Fe^3＋,etc）.The result showed that the maximal absorbtion wave length of blue-grain wheat was 530nm.pH value of the pigment solution had significant effects on the stability of pigment.The pigment＇s colour of blue-grain wheat was purple-red at pH≤3.Sucrose,salt,heat and preservatives had very little effects on the pigment stability.Compared with Cu^2＋ and Fe^3＋,the other common metal ions had no significant effects on the pigment stability.The oxidants had no obvious effects on the pigment solution of the blue-grain wheat and nutral light had significant effects.