摘要
以干的芍药花瓣为原材料,对影响芍药花红色素稳定性的因素进行研究。结果表明:该色素能耐高温;pH≤3时相对稳定;蔗糖和D-果糖对其有一定的护色作用,而葡萄糖对其作用不明显;Fe3+、Sn2+、Ag+、Ca2+对其有破坏作用,Na+、K+、Mg2+、Zn2+、Cu2+、Al3+、Ba2+对其无影响;抗坏血酸对其有护色作用;苯甲酸钠对该色素有明显的破坏作用。
The stability on red pigment of Chinese herbaceous peony flowers was researched. The results showed that the red pigment can tolerat high temperature. Red pigment had a relative stability under pH ≤ 3. Cane sugar and D-fructose have protective affect on red pigment, but glucose not have. Fe^3＋, Sn^2＋, Ag^＋, Ca^2＋ were harmful for red pigment, and Na^＋, K^＋, Mg^2＋, Zn^2＋, Cu^2＋, Al^3＋, Ba^2＋ were not obvious. Vc had protective affect, and C6H5-COONa showed marked degradation effect on the red pigment.
出处
《食品研究与开发》
CAS
北大核心
2007年第3期46-49,共4页
Food Research and Development
基金
校内青年专项(04ZM086)
关键词
芍药
红色素
稳定性
Chinese herbaceous peony flowers
red pigment
stability
