卵叶小蜡果红色素的性质及其稳定性

Basic Properties of Ligustrum sinense var.stauntonii Fruit Red Pigment and Its Stability

对卵叶小蜡果红色素的基本理化性质,以及光、温度、氧化还原介质、3种食品添加剂和6种金属离子对其稳定性的影响进行了分析探讨.结果表明,卵叶小蜡果红色素属水溶性花色苷类,该色素对光和热的耐受性较好,色素的耐氧化和还原性较好,金属离子中Zn2+、Cu2+和Fe3+对其吸光值有一定不良影响,3种常用食品添加剂(如葡萄糖、VitC、苯甲酸钠)、Mg2+、Al3+、和Mn2+对色素稳定性无影响或影响甚微.

The physical and chemical properties of Ligustrum sinense lour var.stauntonii(DC.)Rehd. fruit red pigment, and as well as the effects of light, temperature, oxide-reducing medium, food additive of common use and 6 kinds of metallic ions on pigment stability were studied and analyzed. The results show that the pigment belongs to water-solvent anthocyanins, The pigment can resist light and heat better, resist the oxide, reductant worse. Zn^(2+) ion, higher concentration(≥8×10^(-3) mol/L) of Cu^(2+) and Fe^(3+) ions have evident effects on absorption spectrum value of the pigment, but Mg^(2+), Al^(3+), Mn^(2+),glucose have no or less effects.