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Position: Home > Articles > Stability of Pigment from Black Sticky Rice FOOD SCIENCE 2010,31 (7) 123-126

鸭血糯色素稳定性的研究

作  者:
刘晶晶;段玲玲;王雪锋;韩曜平
单  位:
常熟理工学院生物与食品工程系
关键词:
鸭血糯;色素;稳定性
摘  要:
对鸭血糯色素的稳定性进行研究。研究表明,鸭血糯色素在酸性条件下稳定性较好,而在碱性条件下稳定性极差,并且颜色发生改变;鸭血糯色素的热稳定性、光稳定性较好;糖类、食盐、柠檬酸、淀粉、山梨酸钾和苯甲酸钠对鸭血糯色素的影响很小;金属离子Mn2+、Na+、K+、Zn2+、Cu2+、Ca2+和Mg2+对鸭血糯色素的稳定性影响较小,Fe3+对鸭血糯色素的稳定性影响较大。
译  名:
Stability of Pigment from Black Sticky Rice
作  者:
LIU Jing-jing,DUAN Ling-ling,WANG Xue-feng,HAN Yao-ping(Department of Biology and Food Engineering,Changshu Institute of Technology,Changshu 215500,China)
关键词:
black sticky rice;pigment;stability
摘  要:
Stability of pigment from black sticky rice was studied.Results indicated that the pigment exhibited a good stability in acidic media,while its stability was weak in alkaline media.The pigment exhibited excellent thermal and light stability.Little effect of sugars,salts,citric acid,starch,potassium sorbate,sodium benzoate and metal ions including Mn2+,Na+,K+,Zn2+,Cu2+,Ca2+ and Mg2+ on pigment stability was observed.However,Fe3+ had an obvious adverse effect on the stability of black sticky rice pigment.

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