黑果小檗果皮色素稳定性研究

Study on Stability of Berberis heteropoda Schrenk Peel Pigment

以黑果小檗果皮为试验材料提取色素,并就光照、温度、还原剂、氧化剂、食品添加剂、pH值和不同金属对色素稳定性的影响进行了初步研究。结果表明:黑果小檗色素为花色素苷类物质。对光具有一定的耐性;有良好的热稳定性(T≤60℃);氧化剂和还原剂对色素稳定性的影响较大,应避免与氧化剂和还原剂接触;食品添加剂食盐、葡萄糖、柠檬酸对色素稳定性的影响不大,且食盐和柠檬酸对色素有增色作用;pH值对色素的影响较大,在酸性条件下黑果小檗色素较稳定,在碱性条件下色素结构可能被破坏,呈现墨绿色;色素对Mg^(2+)、Ca^(2+)相对稳定,Fe^(3+)、Fe^(2+)、Cu^(2+)使色素吸光度产生较大波动,对色素稳定性的影响较明显。

Taking peel of Berberis heteropoda Schrenk as material,the pigment was extracted.The effects of light,temperature,deoxidizer, oxidizer, food additives, pH, metalions on the stability of the pigment were studied.The results showed that the pigment was a type of an ehocyanin.It had a certain tolerance to light, and good thermal stability （T≤60℃）.But deoxidizer and oxidizer had great influence on the stability of the pigment, and the pigment should avoid contact with the oxidant and reducing agent.Food additive （salt, glucose, citric acid ） had little effect on the stability of pigment, salt and citric acid also had hyperchromic effect on the pigment.The pH had larger effect on the pigmen.Under acidic conditions, the pigment was stable. Under basic conditions,the pigment structure might be destroyed,showed the ink green.The pigment was relatively stable to Mg^2＋ and Ca^2＋,but Fe^3＋, Fe^2＋, Cu^2＋ had more obvious impact on the stability of the pigment.