摘要
研究了几种金属离子对常用四种食用合成色素(胭脂红、赤藓红、柠檬黄和亮蓝)的稳定性的影响,以及EDTA-2Na对色素的护色作用。实验结果表明,Mg2+对胭脂红和赤藓红有明显的增色效果;Cu2+会使胭脂红和柠檬黄溶液分别发生变色和褪色现象;Fe3+可以和胭脂红、亮蓝和柠檬黄结合形成不溶物;EDTA-2Na能够螯合Cu2+和Fe3+形成稳定的络合物,从而有效地抑制了Cu2+和Fe3+对色素稳定性产生的不良影响。
This paper has studied the effects of several metal ions upon the stability of four synthetic food colorants(Ponccau 4R?Erythrosine, Tartrazine and Brilliant Blue FCF),and EDTA-2Na is used to protect the colorants against the bad effects of metal ions. The results show that Mg2+ has a synergistic effect on Ponccau 4R and Erythrosine,but off-colour and fading will be caused by Cu2+ respectively in the solutions of Ponccau 4R and Tartrazine,and Fe3+ can be combined with Ponccau 4R, Tartrazine and Brilliant Blue FCF to form insoluble compound. EDTA-2Na can eliminate the undesirable effects of Cu2+ and Fe3+ on the stability of the colorants as it can chelate Cu2+ and Fe3+ to form stable compounds.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第8期116-117,120,共3页
Science and Technology of Food Industry
