山城紫苕色素稳定性的初步研究

Study on the Stability of Natural Pigments from Purple Potato of Shancheng

主要研究pH值、温度、光照、金属离子及其它食品添加剂和氧化剂对山城紫苕色素稳定性的影响.实验结果表明:紫苕色素在pH=3 0左右,降解缓慢;对光、热都较稳定;除Fe3+、Sn2+外,大多数离子影响较小;常用食品添加剂影响也很小;强氧化剂对其有破坏作用.

The influences of pH, temperature, light, metal ions, food additives and oxidant on the stability of the pigments from purple potato of Shancheng were studied.The results showed that the pigments were stable on such factors as pH=2-4, high temperature, natural light, some metal ions and food additives; and destroyed in stability by strong oxidant and other metal ions , such as Fe^(3+), Sn^(2+).