中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 辅色剂提高紫甘薯红色素的稳定性研究 食品工业科技 2013,34 (6) 330-333
Position: Home > Articles > Effects of co-pigments on enhancing stability of red pigment from purple sweet potato Science and Technology of Food Industry 2013,34 (6) 330-333

辅色剂提高紫甘薯红色素的稳定性研究

作  者：
孙晓侠;马龙;王改玲;吴珊珊;许晖
单  位：
蚌埠学院生物与食品工程系
关键词：
紫甘薯;红色素;辅色剂;稳定性
摘  要：
利用辅色作用提高紫甘薯红色素的稳定性。通过预选实验筛选3种辅色效果较好的辅色剂,然后采用正交实验对辅色剂组合和用量进行了优化,并研究了加入辅色剂后色素对热、光照和食品添加剂的稳定性。结果表明,辅色效果较好的3种辅色剂依次为盐酸-L-半胱氨酸、单宁酸和柠檬酸,正交实验优化的色素辅色剂最佳配方为盐酸-L-半胱氨酸0.6g/L、单宁酸0.2g/L、柠檬酸3g/L。加入最佳配方辅色剂后,显著地提高了色素对热和光照的耐受性,增强了Fe3+和Al3+的对色素的增色效果,减弱了Fe2+和Cu2+对色素的不良影响,对防腐剂苯甲酸钠、氧化剂H2O2、还原剂Na2SO3的耐受性均稍有增加。使用辅色剂对紫甘薯红色素的稳定性有了较大地改进和提高,大大提高了其应用价值。
译  名：
Effects of co-pigments on enhancing stability of red pigment from purple sweet potato
作  者：
SUN Xiao-xia,MA Long,WANG Gai-ling,WU Shan-shan,XU Hui (Department of Biology and Food Engineering,Bengbu College,Bengbu 233030,China)
关键词：
purple sweet potato;red pigment;co-pigments;stability
摘  要：
Co-pigment method was used for enhancing the stability of red pigment from purple sweet potato(PSPP). Preliminary experiment was carried on selecting three co-pigments with better effects,and orthogonal test design was adopted to determine the best combination and adding contents,also the stability of the pigment on heat,light and food additives after adding co-pigments was studied. The results indicated that:three co-pigments with better effects were orderly listed as L-cysteine hydrochloride,tannin,citric acid. The optimum co-pigments parameters were as follows:L-cysteine hydrochloride 0.6g/L,tannin 0.2g/L,citric acid 3g/L. Using the optimum co-pigments parameters,the resistance of the pigment to heat and light was obviously improved. Co-pigment effects of Fe3+ and Al3+ were enhanced,and bad effects of Fe2+ and Cu2+ were reduced. The resistance to benzoate sodium,H2O2,Na2SO3 were all increased slightly. The stability of PSPP was largely improved and enhanced after adding co-pigments,and its application value was greatly improved.

相似文章

导出引用
计量
文章访问数: 14
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46