摘要
本文研究了环状糊精、糊精、乳酸钙、葡萄糖酸钙等食品添加剂对紫苏色素呈色作用和稳定性的影响。环状糊精、乳酸钙和葡萄糖酸钙对紫苏色素的吸收光谱及最大吸收值均有影响,随着浓度的增加,最大吸收值降低。糊精则对紫苏色素的呈色能力和稳定性基本没有影响。在pH=3.0的条件下,环状糊精对紫苏色素有一定的稳定作用,乳酸钙、葡萄糖酸钙的稳定作用则较小。
The influnences of four food additives, such as β- Cycledextrin, Dextrin, Calcium Gluconate and Chlcium Lactate,on the color strength and stability of Perilla Color were detected. The color strength of Perlla Color decred when the β- Cycledextrin, Calcium Gluconate and Calciurn Lactate were added to the solutions of Perilla Color(pH = 3.0). Detrin has no influence on the color strength and stability of Perilla Color, but β - Cyclodextrin has the ability to enhance the stabiliy of Perilla Color. Calcium Gluconate and Calcium Lactate have slight effects of stabilizing.
关键词
紫苏色素
食品添加剂
环糊精
呈色行为
Perilla Color, anthocyanins, natural pigment, stability, β - Cyclodextrin, Dextrin, Calcium Gluconate, Calcium Lactate