摘要
从玉米蛋白粉提取的天然黄色素是一种安全无毒食用色素。该实验主要研究黄色素稳定性及食品中常用几种食品添加剂对黄色素稳定性影响,结果表明:黄色素耐光性较差,有一定耐热性,食用植物油对其有很好保护作用,对Al^(3+)、Fe^(3+)、Cu^(2+)等离子极不稳定,对高浓度氧化剂稳定性较差,而对酸、碱、还原剂、含氧酸根、Fe^(2+)、Na^(2+)、K^+等离子较稳定;另外,木糖醇对黄色素有一定保护作用,维生素C和香兰素对黄色素也有较强保护作用,且香兰素保护作用明显优于维生素C。
The stability of maize yellow pigment from extruded corn gluten is investigated in this paper, also including the effect of many food additives. The results showed that the maize yellow pigment was very sensitive to light, but put up with heat in some sort. We had best dissolve it in the edible vegetable oil. It was less stable to Al^3＋,Fe^3＋, Cu^2＋ and oxidant of high concentration. However, it was stable to acid, alkali, reducing agent, food additive, oxacid root negative ions, Fe^2＋, Na^＋, K^＋ and so on. Xylitol, vitamin C and vanillin can effectively protect the maize yellow pigment degradation. The protection depenes on their antioxidation ability. As faras the antioxidation ability, the antioxidant activity of vanillin was better than vitamin C. These researches provided academic basis for the use and exploitation of the maize yellow pigment.
出处
《粮食与油脂》
2007年第10期22-25,共4页
Cereals & Oils
