紫甘薯红色素与其他同类色素的稳定性比较

Stability of red pigments from purple sweetpotato (Ipomea batatas (L.), Lam) and other five natural red pigments

对紫甘薯红色素与紫葡萄、紫苏、黑米、紫李和黑豆等其它五种植物所含红色素进行了理化稳定性的比较研究 .结果表明 ,紫甘薯红色素具有与其它几种红色素相似的理化稳定性 ,其热稳定性与紫米相似 ,但优于其它色素 ;光稳定性最强 ;对金属离子和食品添加剂等的稳定性则不明显 .

Stable effects were determined of red pigments from purple sweetpotato and other five plant natural red pigments from purple grape, purple perilla, black rice and black soybean on such factors as light, heat, minerals and food additives. The red pigments of purple sweetpotatoes were showed similar stable to purple rice red pigments,but higher than any other pigments tested when they are heated;Sweetpotato red pigments were found to be the strongest in stability among all red pigments when they were exposed to the light,but they were not stronger in stability to minerals and food additives than other red pigments.