粒毛盘菌黄色素的稳定性研究

Stability of yellow pigment from Lachnum sp.

【目的】评价粒毛盘菌黄色素的稳定性。【方法】以色素吸光值为指标,研究温度、光照、pH、金属离子、氧化剂、还原剂及食品添加剂对黄色素稳定性的影响。【结果】该黄色素属黄酮类物质,易溶于水,在水溶液中紫外区及可见光区各呈现一个吸收峰,最大吸收波长分别为300 nm和410 nm;热稳定性较好,70°C处理4 h的色素保存率近90%;光照能降低黄色素水溶液的稳定性;随着pH的升高,色素溶液颜色逐渐加深,其A410增大;色素溶液在pH 9.0-10.0下较稳定,pH 10.0的色素溶液放置5 d后色素保存率近90%;Na_2SO_3对色素水溶液有增色作用,色素水溶液抗NaNO_2、H_2O_2能力较强,对抗坏血酸敏感。Fe^(3+)、Fe^(2+)与色素反应而改变色素颜色,Al^(3+)、Cu^(2+)、Zn^(2+)对色素水溶液具有一定的褪色作用,Ca^(2+)、K^+、Mg^(2+)对色素溶液无明显影响。蔗糖、葡萄糖和山梨酸钾对色素水溶液无明显影响,氯化钠对色素水溶液具有较弱的褪色作用。【结论】粒毛盘菌黄色素在稳定性上呈现出一定优势,具有开发潜力。

[Objective] Stability of the yellow pigment from Lachnum sp. was evaluated. [Methods] Taking absorption value at 410 nm of the pigment as an indicator, the effect of temperature, light, pH, reducer, oxidant, metal ions and food additives on the stability of the pigment were investigated. [Results] The yellow pigment could be dissolved in water easily. The yellow pigments solution had each absorption peak in ultraviolet range and visible range and the maximum absorption wavelength were 300 nm and 410 nm, respectively. The preservation rate of the pigment was near 90% after 70 ℃ incubation for 4 h indicating that it was relatively stable to heat. Light resulted in an obvious loss of stability of the pigments. With the increasement of pH, the color of the yellow pigment became dark gradually and the A410 of the pigments solution increased. The color of the pigments solution kept stable at pH 9.0-10.0 and the preservation rate was closed to 90% at pH 10.0 for 5 d. The yellow pigments solution was bleached by ascorbic acid and it was resistant to NaNO2 and H202. However, itwas freshed by Na2SO3. The color of the pigments solution was changed by Fe3＋ and Fe2＋, A13＋, Cu2＋ and Zn2＋ could fade the color of the yellow pigment solution, but Ca2＋, K＋, Mg2＋ had a slightly effect on it. Sucrose, glucose, and potassium sorbate had no distinct effects on the stability of the pigment solution. The stability of the pigment solution was slightly influenced by NaCI solution. IConclusion] The yellow pigment from Lachnum sp. was worthy to be developed for its good stability.