赤楠果实红色素的性质及其稳定性

The Properties and Stability of Red Pigment from Syzygium buxifolium Fruit

实验研究了赤楠果实红色素的理化性质和色素对于光、温度、氧化剂和还原剂、食品添加剂、金属离子等的稳定性.结果表明:该色素在80℃以下较稳定,氧化剂、还原剂,直接近距离日光灯照射,Cu2+、Zn2+、Fe3+等对色素液的吸光度有明显的影响,Al3+、Ca2+、Mg2+等对色素液有一定的增、护色作用.食品添加剂中,葡萄糖、柠檬酸、低体积分数的苯甲酸钠等对色素无不良影响,VitC对色素有明显影响.

Studied on the physical and chemical properties of red pigment from Syzygium buxifolium fruit, and the effects of light , temperature , pH value , oxideeducing medium , 9 kinds of metallic ions and 4 kinds of food additives on its stability. The results showed that the pigment was stable below 80℃ , oxide and reduction, the fluoresent light, Cu2+、Zn2+ 、Fe3+ ions had obvious effects on absorption spectrum value of the pigment ,but Al3+、Ca2+、Mg2+ ions had no harm,and showed a certain increment and maintenance effect on the color. Food additives such as glucose , citric acid and C6H5COONa of lower concentration had no or less effects , but VitC showed the adverse effect on the pigment stability.