辣椒红在不同粉体上的呈色效果及稳定性研究

Analysis of color rendering effect and stability of capsanthin on different powders materials

以色价保留率为指标,研究了辣椒红色素在食盐、玉米淀粉和二氧化硅上的呈色效果及稳定性,进一步探讨影响辣椒红色素稳定性的因素及不同抗氧化剂对辣椒红着色稳定性的影响。结果表明,辣椒红在盐、淀粉、二氧化硅上分别呈现深红色、橙色和淡粉色,在不同光、热、氧条件下,辣椒红在淀粉上损失得最慢,在二氧化硅上损失得最快。对比食品级和饲料级二氧化硅,食品级二氧化硅颗粒较小,但因发生团聚现象比表面积较小,色素分散程度低,呈色较浅。在辣椒红中添加不同抗氧化剂对稳定性的影响有明显差异,相同浓度下维生素E保护效果最好。

Using color value retention rate as the index,the color rendering effect and stability of capsanthin on salt,corn starch,and silica were studied,the factors influencing stability and the effects of different antioxidants on the coloring stability of capsanthin were further explored.The results showed that capsanthin showed deep red,orange and light pink on salt,starch and silica respectively.Under different light,heat and oxygen conditions,the loss of capsanthin on starch was the slowest,and the loss on silica was the fastest.A comparison between foodgrade and feed-grade silica revealed that food-grade silica had smaller particles but lower pigment dispersion due to agglomeration,resulting in lighter coloring.The addition of different antioxidants to capsanthin showed significant differences in stability,with vitamin E providing the best protective effect at the same concentration.