辅色剂提高红米红色素稳定性研究

Study on the copigmentation effect of auxiliary agent in improving the stability of red kermel color

以红米红色素为原料,研究辅色剂种类、浓度对辅色效果的影响。结果表明草酸、丙二酸、酒石酸、苹果酸对红米红色素具有辅色作用,显著增加色素吸光度值(p<0.05);丁二酸对红米红色素辅色效果不显著,而抗坏血酸、茶多酚对红米红色素具有减色作用。综合考虑色泽值L*、a*、b*、△E以及透过率值、吸光度值多种因素,选择草酸、丙二酸、酒石酸最佳浓度为0.08mol/L,苹果酸为0.06mol/L。经草酸、丙二酸、酒石酸、苹果酸辅色,红米红色素的热稳定性显著增强,且主要花色苷组成未发生变化,无花色苷衍生物生成。

The auxiliary agent type, concentration on eopigmentation effect to red kermel color was investigated. Resuits showed that oxalic acid, malonic acid, tartaric acid and malic acid had well copigmentation effects by enhancing the absorbance values significantly （ P 〈 0. 05 ）. However, succinic acid＇ s copigmentation effect was not significant, and ascorbic acid, tea polyphenols had negative effects on the color. Considering a number of factors, such as L ＊ , a ＊ , b ＊ , A E and the transmittance value, the absorbance values, the best concentration of oxalic acid, malonic acid, tartaric acid was 0. 08mol/L, malic acid was 0. 06mol/L, respectively. The thermal stability of red kermel color was significantly improved through the copigmentation effect of oxalic acid, malonic acid, tartaric acid and malic acid. In addition, no anthocyanins derivatives were formed during the copigmcntation.