常用食品添加剂对常山胡柚色素稳定性的影响

Effects of common food-additives on stability of natural pigment of citrus changshan-huyou Y.B.Chang.sp.nov.

以超临界CO2萃取得到的常山胡柚外果皮色素粗产品为原料,研究常见的食品添加剂对常山胡柚色素稳定性的影响。结果表明:甜味剂蔗糖和葡萄糖、防腐剂苯甲酸钠、酸味剂柠檬酸、还原剂Na2SO3等对常山胡柚色素有护色作用;稳定剂和凝固剂氯化钙、品质改良剂六偏磷酸钠、氧化剂H2O2等对常山胡柚色素有褪色作用;大多数金属离子对常山胡柚色素无不良影响。

The Effects were studied of common food -additives on stability of natural pigment, which was extracted by supercritical CO2 extraction from citrus Changshan-huyou Y. B. Chang. sp. nov. The results showed that some additives could enhance the stability of the pigment, which inelude sucrose and glucose sweeteners, preservatives sodium benzoate, the sourness of citric acid, reducing agent Na2 SO3. Some additives could destroy the stability of pigmen, including the coagulant and stability calcium chloride, quality improver sodium henamephosphate, the oxidant H2O2, And most of metal ions had no negative effects to the pigment.