黑米色素稳定性的研究

Study on the Stability of the Red Pigment from Black Rice

黑米中含有丰富的天然红色素,研究了常用食品添加剂,糖类和常见金属离子:Na+、K+、Ca2+、Fe2+、Zn2+、Al3+对黑米色素稳定性的影响。并对色素的耐碱性,耐氧化性,耐还原性,耐光耐热性进行了探讨.

Black rice contained natural red pigment. The effects of common food additives (such as Vita-mine, organic acids, Carbonhydrates) and several metalic ions (such as Na+? Ca2+?Mg2+?Zn2+?Fe2+and Al+3) on stability of the pigment were studied. The effects of pH value, H2O2, Na2SO3 , temperature and sunnght on the pigment were discussed.