桑椹红色素稳定性的研究

Study on Stability of the Red Pigment From Mulberry Fruit

研究了光和热等物理因素、常用食品添加剂、金属离子、氧化剂及还原剂对桑椹红色素稳定性的影响。结果表明 :pH值对桑椹色素的影响显著 ,在酸性条件下色素稳定 ;长时间高温和光照对色素有明显的破坏作用 ;金属离子Na+ 、Ca2 + 、Cu2 + 、Fe2 + 、Mg2 + 、Zn2 + 和Mn2 + 对桑椹色素色泽有一定的增色效果 ,但Fe3 + 则有明显的不良影响 ;食品中常用的葡萄糖、蔗糖、苯甲酸钠和山梨酸钾对桑椹色素无明显的不良影响 ;VC对桑椹色素有双重作用 ,而H2 O2 和Na2 SO3 对色素有严重的破坏作用。

The effects of physical factors and common food additives (such as Vitamin C,glucose and sucrose)on the stability of red pigment from mulberry fruit were investigated.The results showed that:pH exerted an obvious effect on the pigment stability,while lowering pH had little effect.High temperature and illumination had an effect of degradation.Of the various metallic ions tested,it was found that Na +,Ca 2+ ,Cu 2+ ,Fe 2+ ,Mg 2+ ,Zn 2+ and Mn 2+ had fortification effects on the tone of the pigment,however,Fe 3+ had sever undesirable effect.Some food additives such as glucose,sucrose,potassium sorbate and sodium benzoic had no obvious bad effect on the pigment.Vitamin C had dual effect,while H 2O 2 and Na 2SO 3 showed marked degradation effects on the pigment.