黑玉米穗轴色素的稳定性研究

Study of the Stability of Purple Corn Pigment

研究了pH值、防腐剂、金属离子、氧化还原剂、食品原料等因素对黑玉米穗轴色素提取物稳定性的影响,以及不同pH值下黑玉米穗轴色素颜色的差异,保存率及降解机制。结果表明：随着pH值的增大,黑玉米穗轴色素的颜色由红色逐渐变为蓝色。色素对苯甲酸钠和山梨酸的稳定性较好。不同的金属离子、氧化还原剂和食品原料均对黑玉米穗轴色素的吸光值有影响,但是程度不一。40℃下,保存色素的最佳pH值为2~3,色素的降解反应符合一级反应动力学。

The effects of pH value, preservatives, metal ions, redox, and food ingredients on the stability of purple corn anthocyanin were studied. And the different color, preservation rate, and degradation mechanism of the purple corn anthoeyanin under different pH value were also investigated. The results indicated that： the color of the purple corn anthocyanin changed from red to blue with the increase of pH value. The anthocyanin showed high stability when mixed with sodium benzoate or sorbic acid. Different metal ions, different redox, different food ingredients had different influence in absorbance of the purple corn anthocyanin, but in varying degrees. The optimum pH value for storage of anthocyanin was 2 to 3 and the anthocyanin degradation followed first-order reaction kinetics.