辅色剂提高紫甘薯红色素的稳定性研究

Effects of co-pigments on enhancing stability of red pigment from purple sweet potato

利用辅色作用提高紫甘薯红色素的稳定性。通过预选实验筛选3种辅色效果较好的辅色剂,然后采用正交实验对辅色剂组合和用量进行了优化,并研究了加入辅色剂后色素对热、光照和食品添加剂的稳定性。结果表明,辅色效果较好的3种辅色剂依次为盐酸-L-半胱氨酸、单宁酸和柠檬酸,正交实验优化的色素辅色剂最佳配方为盐酸-L-半胱氨酸0.6g/L、单宁酸0.2g/L、柠檬酸3g/L。加入最佳配方辅色剂后,显著地提高了色素对热和光照的耐受性,增强了Fe3+和Al3+的对色素的增色效果,减弱了Fe2+和Cu2+对色素的不良影响,对防腐剂苯甲酸钠、氧化剂H2O2、还原剂Na2SO3的耐受性均稍有增加。使用辅色剂对紫甘薯红色素的稳定性有了较大地改进和提高,大大提高了其应用价值。

Co-pigment method was used for enhancing the stability of red pigment from purple sweet potato （PSPP）. Preliminary experiment was carried on selecting three co-pigments with better effects, and orthogonal test design was adopted to determine the best combination and adding contents, also the stability of the pigment on heat, light and food additives after adding co-pigments was studied. The results indicated that= three co-pigments with better effects were orderly listed as L-cysteine hydrochloride, tannin, citric acid. The optimum co-pigments parameters were as follows： L-cysteine hydrochioride 0.6g/L,tannin 0.2g/L, citric acid 3g/L. Using the optimum co-pigments parameters,the resistance of the pigment to heat and light was obviously improved. Co-pigment effects of Fe3＋ and Al3＋ were enhanced, and bad effects of Fe2＋ and Cu2＋ were reduced. The resistance to benzoate sodium, H202, Na2SO3 were all increased slightly. The stability of PSPP was largely improved and enhanced after addincl co-piqments, and its aioplication value was greatly improved.