食品添加剂和金属离子对高粱泡红色素稳定性的影响

Effects of food additives and metallic ions on the stability of red pigment from Rubus lambertianus

探讨了5种常用食品添加剂和7种金属离子对高粱泡红色素稳定性的影响。结果表明：葡萄糖、蔗糖和苯甲酸钠对高粱泡红色素稳定性无不良影响，其中葡萄糖、蔗糖有不同程度的增（护）色效果；柠檬酸能显著提高色素的稳定性；而VitC能促进色素的氧化降解，有明显的破坏作用。金属离子中，Na+、Mg2+、Al3+、Zn2+等对高粱泡红色素稳定性无影响，且有一定增色作用；较高浓度（≥0.0025mol/L）Mn2+有一定不良影响，而Cu2+、Fe3+则有明显的破坏作用。

The effects of 5 kinds of food additive and 7 kinds of metallic ion on the stability of red pigment from Rubus lambertianus were investigated. The results showed that glucose，sucrose and sodium benzoate had no adverse effects on the stability of red pigment and glucose and sucrose showed a certain fortification; citric acid could increased the stability significantly; Vitamin C could promote the oxidation of pigment. Na+, Mg2+, Al3+, Zn2+ had no effects on the stability of R. lambertianus red pigment while Mn2+ showed definite adverse effect on it and Cu2+, Fe3+ decreased the stability significantly.