蛇莓果天然色素的稳定性分析

Study on Stability of the Red Pigment from Mockstrawberry Fruit

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＋、Ｃａ２＋、Ｍｇ２＋、Ｆｅ２＋、Ｚｎ２＋、Ａｌ３＋对蛇莓果中天然红色素稳定性的影响．并对色素的耐酸碱性、耐氧化性、耐还原性以及耐光耐热性进行了探讨．

The effects of common food additives(such as vitamin C, organic acids and carbonhydrates) and several metallic ions (such as Na +、Ca 2+ 、Mg 2+ 、Zn 2+ 、Fe 2+ 、and Al 3+ ) on stability of the red pigment from mockstrawberry fruit were studied. Also, the effects of pH value, H 2O 2, Na 2SO 3, temperature and sunlight on the pigment were probed into.