草莓色素的理化性质研究

研究了草莓色素在不同pH、及金属离子和食品添加剂对该色素稳定性的影响。并对该色素的氧化、还原性进行了探讨。结果表明,该色素在酸性条件下较稳定,热和光对色素具有一定的降解作用。抗坏血酸、葡萄糖、蔗糖、淀粉、柠檬酸、苯甲酸钠、几种金属离子对该色素的色泽无不良影响,部分还有一定的增色作用。色素对H2O2、Na2SO3较敏感。

Factors influencing the stability of the fragaria ananassa dush pigment was researched in this article to provide the references for the fragaria ananassa dush pigment to be used in food. The results showed that the pigment is stable in acid, but the heat and the light can decompose the pigment.The ascorbic acid. Amylum?citricacid?sodium benzoate?sucrose and several metal ions have no harmful effects and they have fortification effects on the tone of the pigment. The pigment is sensitive to H2O2 and Na2SO3.