黑米色素稳定性的研究

The Study of Stability of Black Rice Pigment

为研究黑米色素的稳定性,以市售黑米为原料,以蒸馏水为提取溶剂,并以超声波辅助提取黑米色素,考察pH值、自然光、紫外线、温度、以及添加剂等因素对黑米色素稳定性的影响.通过实验可知：在紫外线照射80 min之内对黑米色素稳定性影响不大.在酸性条件下,黑米色素对光照的耐受性较好（在非酸性条件下光照对色素的影响较大）.在20～80℃范围内,温度对黑米色素稳定性影响不明显,当温度超过80℃后对黑米色素稳定性影响较大.黑米色素对食盐、蔗糖的耐受性均较好,可与这些添加剂一起使用.苯甲酸钠、过氧化氢对黑米色素稳定性影响较大.在酸性条件下Vc、柠檬酸对黑米色素稳定性影响较小.黑米色素颜色受酸度影响比较大,在酸性状态下稳定性最好,色泽最佳,适合在酸性食品中使用.该研究为黑米色素的开发利用提供了理论依据.

In order to find out the stability of pigment from black rice, the pigment was extracted from black rice by distilled water with ultrasonic auxiliary means. The impacting factors on stability of the pig- ment were studied in this paper, such as illumination, pH, ultraviolet rays, temperature, and additives. The result showed that ultraviolet rays had little effect on the stability of black rice pigment within 80 minutes. In acid conditions, the tolerance of black rice pigment to illumination was good. The influence of tempera- ture on black rice pigment was slight within 20 ＋ 80 ℃, but when the temperature was over 80 ℃, the in- fluence became great. The tolerance of black rice pigment to table salt and sucrose was good, and it could be used with them together. Sodium benzoate and hydrogen peroxide had great influence on black rice pig- ment. In acid conditions, Vc and citric acid had little influence on black rice pigment. The color of black rice pigment could be greatly influenced by acidity. The pigment was more steady in acid conditions, the color was best, and it could be used in acid foods. This study provided some theory evidence for applica- tion of black rice pigment.