抗氧化剂及金属离子对甜菜红色素热稳定性的影响研究

Effect of Antioxidants and Metal Ions on the Thermal Stability of Beet Red Pigment

为提高甜菜红色素的稳定性,在前期研究的基础上,扩展抗氧化剂的种类和金属离子的种类。研究添加4种抗氧化剂:抗坏血酸、抗坏血酸钠、异抗坏血酸、异抗坏血酸钠,及其添加量、pH值对甜菜红色素热稳定性的影响。结果表明,抗坏血酸的酸型效果优于盐型。对于酸型的抗氧化剂,进一步研究添加金属离子种类与浓度对色素热稳定性的影响。实验结果表明,在70℃水浴加热5 h的条件下,添加浓度大于0.10 g/L时4种抗氧化剂均能显著提高甜菜红色素的残存率,其中维持甜菜红色素热稳定性效果最好的是抗坏血酸。相比于添加抗氧化剂,添加金属离子对色素稳定性的促进作用效果不显著。当抗坏血酸添加量为0.25 g/L、pH值为4.0时,热处理甜菜红色素的损失量最少。

In order to improve the stability of beet red pigment,based on previous research,the types of antioxidants and metal ions were expanded.Four types of antioxidants were added,including ascorbic acid,sodium ascorbate,isoascorbic acid,and sodium isoascorbate,and the effects of pH on the thermal stability of beet red pigment were studied.The experimental results showed that the acid type of ascorbic acid had a better effect than the salt type.For acidic antioxidants,further research focused on the effect of adding metal ion types and concentrations on the thermal stability of pigments.The experimental results showed that under the condition of heating in a 70℃water bath for 5 hours,adding four antioxidants with a concentration greater than 0.10 g/L could significantly improve the residual rate of beet red pigment,and ascorbic acid had the best effect on maintaining the thermal stability of beet red pigment.Compared to adding antioxidants,the promotion effect of adding metal ions on pigment stability was not significant.When the amount of ascorbic acid added was 0.25 g/L and the pH value was 4.0,the loss of beet red pigment during heat treatment was the least.