辣椒红色素稳定性研究

A study of the stability of capsicum red pigment

以辣椒红色素为研究对象,模拟食品酱料生产体系中加工环境如温度、pH、光照、氧化剂、还原剂、常见添加剂以及护色剂,探究了辣椒红素稳定性变化规律.研究表明,80℃及以下温度对辣椒红色素稳定性影响较小,高温和加热时间对色素损失率影响较大.辣椒红色素在阳光和紫外光照射下稳定性较差,室内自然光对色素损失率影响较小.在pH 3~11范围内,辣椒红色素化学结构稳定,颜色变化较小.食品体系中常见6种金属离子对辣椒红色素稳定性影响整体小于6%,其色素损失率从大到小排序依次是Mg2+、Na+、Fe3+、Ca2+、Cu2+、K+.食品体系中常见还原剂和防腐剂对辣椒红色素损失率影响较小,氧化剂H2O2对辣椒红色素具有破坏作用,最大浓度下损失率达25%左右,需避免接触.护色剂Vc和茶多酚对辣椒红色素均表现出护色效果,其中Vc护色效果尤其显著.本研究结果为辣椒红色素在食品生产加工中的应用提供基础参考依据.

Taking capsicum red pigment as the research object, the rule of changes in the stability of capsicum red pigment is explored by simulating the processing environment such as temperature, pH, light, oxidant, reducing agent, common additives and color protection agent in the production system of food sauces. The results have showed that the stability of capsicum red pigment is less affected by the temperature of 80 ℃ or below. The stability of capsicum red pigment under sunlight and ultraviolet light is poor, and the indoor natural light has little influence on the pigment loss rate. In the pH range of 3-11, the chemical structure of capsicum red pigment is stable with little color change. Six common metal ions in the food system have an overall effect of less than 6% on the stability of capsicum red pigment, and their pigment loss rates are Mg2+,Na+,Fe3+,Ca2+,Cu2+, and K+ in a descending order. Common reductants and preservatives in the food system have little influence on the loss rate, while the oxidant H2O2 has a destructive effect on the loss rate. The loss rate at the maximum concentration is about 25%. Both the color protection agent Vc and tea polyphenols have the color protection effect, and the color protection effect of Vc is particularly significant. The results of this study provide a basic reference for the application of capsicum red pigment in food production and processing.