CAJ | 학술논문

以吸光度值为指标，研究了黑胡萝卜色素在不同条件下的稳定性。结果表明：黑胡萝卜色素在pH 值1～7的范围内，其颜色呈现出由鲜亮的紫红色逐渐到淡粉红色的变化，且在各pH 条件下能够保持其原有色泽的稳定性，但碱性条件下，其稳定性降低；黑胡萝卜色素具有一定的耐热性和耐光性，而高温和阳光直射会导致其稳定性降低；亚硫酸钠、过氧化氢会引起黑胡萝卜色素的降解；常用食品添加剂葡萄糖、蔗糖、山梨酸钾对黑胡萝卜色素的稳定性基本无影响，Vc 的影响则较大。该天然色素稳定性好，可以作为红色素在食品工业中推广利用。
이흡광도치위지표，연구료흑호라복색소재불동조건하적은정성。결과표명：흑호라복색소재pH 치1～7적범위내，기안색정현출유선량적자홍색축점도담분홍색적변화，차재각pH 조건하능구보지기원유색택적은정성，단감성조건하，기은정성강저；흑호라복색소구유일정적내열성화내광성，이고온화양광직사회도치기은정성강저；아류산납、과양화경회인기흑호라복색소적강해；상용식품첨가제포도당、자당、산리산갑대흑호라복색소적은정성기본무영향，Vc 적영향칙교대。해천연색소은정성호，가이작위홍색소재식품공업중추엄이용。
The stability of pigment from black carrot in different conditions is investigated using absor-bance value as indicator.The results show that the color of pigment from black carrot changes gradu-ally from reddish purple to light pink in the range of pH 1~7 and its stability is excellent,but its sta-bility is lower under alkaline conditions.The pigment from black carrot is stable under heat and light conditions except for high temperature (T≥70 ℃)and direct sunlight;Na2 SO3 and H2 O2 cause degra-dation of pigment from black carrot;common food additives such as glucose,sucrose and potassium sorbate have no effect on the stability of pigment from black carrot,however,Vc has a significant negative effect.The stability of pigment is good,and it can be popularized and applied in food indus-try as red pigment.