辣椒红色素的改性、赋形、稳定性及椒多糖提取研究

采用混合乳化剂对辣椒红色素进行物理改性 ,可以获得良好的乳化效果 ;经物理改性后的色素水溶液用琼脂、阿拉伯胶等赋型剂进行赋型 ,获得粉末辣椒红色素 ,该品具有良好的水溶性 ;用金属钙、镁、锌的乙酸盐为络合剂分别对粗辣椒红色素进行化学改性 ,得到辣椒红色素镁络盐和锌络盐的粉末产品 ;具有氧化能力的因素不利于色素的保存 ,添加 3%抗氧化剂硫代二丙酸二月桂酯 ( DL TP)或 DL TP/叔丁基对羟基甲苯 ( BHT) =( 2 /1) ,经两个月色素的保存率提高了 2 .6倍 ;

Using the mixed emulsifiers carried out the physical modification of capsanthin.Agar and Arabic gum are good forming agents of the aqueous capsanthin after physical modification.The chemical modification was performed by the complexes such as calcium acetate,magnesium acetate or zinc acetate which reacted with crude capsanthin,and a good result can be gained.To the stability of capsanthin,3% antioxidant,(DLTP)or DLTP/BHT(2/1),can improve its preservation rate 2.6 times within 2 months.Moreover,the polysaccharides were extracted from capsanthin oddments and determined.