辣椒红色素色价与含量的关系及提高稳定性的方法

Relationship of Color Value of Capsanthin and Content and Method to Improve Stability

[目的]为辣椒红色素的开发与应用提供实验基础。[方法]考察了辣椒红色素的含量与色价之间的关系,并且研究了温度、光照对辣椒红色素稳定性的影响,考察和比较了天然抗氧化剂没食子酸、迷迭香酸、茶多酚、天然VC和化学合成抗氧化剂BHT、TBHQ对辣椒红色素稳定性的影响。[结果]辣椒红色素色价和辣椒红素含量相关性很好。温度超过80℃对辣椒红稳定性的影响较大;在避光条件下辣椒红较稳定,强光条件下极不稳定;通过添加抗氧化剂,可以改善其不稳定性,延缓褪色,且没食子酸和TBHQ的效果显著。[结论]没食子酸为抗氧化剂的最佳选择。

[Objective] The research aimed to provide the experimental basis for the development and the application of capsicum red pig- ment. [ Method ] The relationship between the content of the capsicum red pigment and the color value was studied. The influences of tempera- ture and light on the stability of capsanthin pigment were studied. The effects of natural antioxidant such as gallic acid, rosemary acid, tea polyphenol, Vc and chemical synthesis of antioxidant such as BHT, TBHQ on the stability of capsanthin pigment were investigated and compared. [ Result ] The correlation of the color value and the content of the capsicum red pigment was very good. The temperature over 80 ℃ had a greater influence on the stability of capsanthin. Capsicum red pigment under the condition of avoiding light was stable. Capsicum red pigment under lighting condition wasn＇ t stable. Adding antioxidants could improve its instability, and the effects of gallic acid and TBHQ were remarkable. [ Conclusion] Gallic acid was the best choice of antioxidants.