摘要
以一种新型玉米芯提取紫色素,研究其理化性质和稳定性。结果表明,玉米紫色素为水溶性物质,对光和热敏感;金属Fe^(3+)能降低其吸光度;还原剂亚硫酸钠和抗坏血酸对其影响较大,耐酸不耐碱;苯甲酸钠及葡萄糖、蔗糖、果葡糖浆等糖分对色素稳定性影响很小,其添加到食品中能显著改善食品理化性质和感官性状。
In this experiments, purple pigment distilled from corn cob was used as material and studyed the physicochemical characteristics and stability. Result showed that the pigment was water-soluble. It was sensitive to light and heat. Fe^3＋ could decreased the absorbency. The reducer sodium sulfate and vitamin C had big influence on the pigment. Purple pigment was stable in acid conditionand unstable in alkaline environment. Sodium benzoic, glucose, sucrose and corn syrup had indistinctive effect on the pigment. It can change the physicochemical characteristics and sense properties notable when added to the food.
出处
《粮食与油脂》
2008年第12期44-47,共4页
Cereals & Oils
关键词
玉米
紫色素
天然色素
corn
purple pigment
natural pigment
