食品科学
食品科學
식품과학
FOOD SCIENCE
2009年
15期
130-132
,共3页
甜石榴皮%酸石榴皮%天然色素%稳定性
甜石榴皮%痠石榴皮%天然色素%穩定性
첨석류피%산석류피%천연색소%은정성
acid pomegranate rind%sweet pomegranate rind%natural pigment%stability
对从酸、甜石榴皮中提取的天然黄色色素在不同环境条件下进行稳定性分析.结果表明:该色素水溶性好,黄色素的最大吸收波长在370nm,具有较好的耐热性、耐光性和耐氧化性;在酸性至弱碱性及食品添加剂存在时,该色素相当稳定;Na+、K+、Ca2+、Mg2+、Co2+、Zn2+等金属离子对这种色素具有护色作用,但是还原剂和金属离子Fe3+对色素稳定性有一定的影响.
對從痠、甜石榴皮中提取的天然黃色色素在不同環境條件下進行穩定性分析.結果錶明:該色素水溶性好,黃色素的最大吸收波長在370nm,具有較好的耐熱性、耐光性和耐氧化性;在痠性至弱堿性及食品添加劑存在時,該色素相噹穩定;Na+、K+、Ca2+、Mg2+、Co2+、Zn2+等金屬離子對這種色素具有護色作用,但是還原劑和金屬離子Fe3+對色素穩定性有一定的影響.
대종산、첨석류피중제취적천연황색색소재불동배경조건하진행은정성분석.결과표명:해색소수용성호,황색소적최대흡수파장재370nm,구유교호적내열성、내광성화내양화성;재산성지약감성급식품첨가제존재시,해색소상당은정;Na+、K+、Ca2+、Mg2+、Co2+、Zn2+등금속리자대저충색소구유호색작용,단시환원제화금속리자Fe3+대색소은정성유일정적영향.
Two natural yellow pigments were extxacted from acid and sweet pomegranate rinds with ethanol, respectively and their stability was analyzed under different conditions. The two pigments both had good water solubility, thermoresistance,light resistance and oxidation resistance with a maximum absorption at 370 nm were found to be stable in acidic and basic media and in the presence of food additives (NaCl, citric acid and sucrose). Metallic ions such as Na+, K+, Ca2+, Mg2+, Co2+ and Zn2+ were favorable to color maintenance of the two pigments while reductant (Na2SO3) and Fe3+ displayed negative effect on the stability.Acid and sweet pomegranate finds are abundant, cheap, and natural resources for the production of yellow pigments that can be used as food additives and colorants.
