摘要
对蓝靛果红色素的理化性质做较为详尽的研究。结果表明,该色素为花青素类色素,水溶性好,颜色随pH值变化而变化,pH值小于3时比较稳定,最大吸收波长为520nm;在酸性条件下色素的水溶液对金属离子Na+、Mg2+表现出较好的稳定性,尤其是Mg2+的加入具有增色效果;葡萄糖和食用酸的存在使色素稳定性增强;但对光、热、氧化剂及VC的稳定性差。
The physiochemical properties of the pigment from bluehoneysuckle were studied.The results indicated that the pigment from bluhoneysuekle is anthocyanin composition and has good water solubility, the pigment＇s colour changes under different pH value and has a relative stability when pH 〈3 ,the maximum absorption wavelength of this pigment is 528 nm when the pH value is 3. The pigment is stable to metal ions such as Na^＋ and Mg^2＋ and maintain stable under protection of Mg^2＋, glucose and edible acid,but sensitive to light, heat, oxidant and Vc.
出处
《食品研究与开发》
CAS
北大核心
2009年第5期189-192,共4页
Food Research and Development
关键词
蓝靛果
天然红色素
理化性质
bluehoneysuckle
natural red pigment
physiochemical properties
