摘要
目的研究野生大豆黑色种皮色素的稳定性。方法提取野生大豆黑色种皮色素,用分光光度法研究其稳定性。结果野生大豆黑色种皮色素在酸性条件下稳定;光、热稳定性较好;葡萄糖、乳糖、蔗糖、柠檬酸、L-赖氨酸对其稳定性无明显影响;L-酪氨酸、维生素C破坏其稳定性;正常剂量的防腐剂山梨酸钾不影响其稳定性。结论野生大豆黑色种皮色素是一种较稳定的药食兼用色素源。
Objective To study the stability of pigment in black seed coat of wild soybean. Methods The stability of pigment in black seed coat of wild soybean was investigated by spectrophotometry. Results The pigment in black seed coat of wild soybean was relatively stable under the acid condition; it could be kept for a long time under different conditions of light and heat; it was stable to glucose, lactose, sucrose, citric acid and L-lysine, while it was unstable to vitamin C and L-tyrosine; potassium sorbate, a food preservative, had no influence on its stability at normal dose. Conclusion With good stability, the pigment in black seed coat of wild soybean can be used in food and medicine.
出处
《食品与药品》
CAS
2008年第6期38-40,共3页
Food and Drug
基金
青岛市科技发展计划项目(05-1-NS-67)
山东省优秀中青年科学家科研奖励基金项目(2005BS08011)
关键词
野生大豆
黑色种皮
色素
稳定性
wild soybean
black seed coat
pigment
stability
