摘要
实验对红花酢浆草花瓣中所含色素的稳定性和抑菌性进行了研究。结果表明:pH对红花酢浆草色素的稳定性影响较大,在pH2～3时呈稳定的红色,pH增大时颜色变紫变黑。红花酢浆草色素在暗处稳定性最高,自然光下次之,日光灯下低。红花酢浆草色素在50℃以下热稳定性较好,50℃以上热稳定性降低。蔗糖、氯化钠、苹果酸、柠檬酸和乳酸对红花酢浆草色素均有明显的增色、护色作用,可明显改善或提高其稳定性。红花酢浆草色素对大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌均有抑制效果,并且随着色素溶液浓度的增加,抑菌效果也越明显。因此红花酢浆草色素在一定条件下可作食品色素兼天然防腐剂使用。
The experiment study mainly on the stability and bacteriostasis of the pigment from petals of Oxalis crassipes by spectrophotometry.The results demonstrated that the stability of the pigment is greatly impacted by the pH,it is in a very stable red color when pH is 2～3,the color of the pigment become gradually purple to black,when pH augment.The stability of the pigment is highest in the hidden place,next under the natural light,and the lowe under the daylight lamp.The thermostability of the pigment is good below 50 ℃,but it decreases above 50 ℃.The sucrose,the sodium chloride,the malic acid,the citric acid and the lactic acid had function obviously adding color and protecting to the pigment from the petals of Oxalis crassipes,and can significantly improved or increase the stability.The pigment in Petals of the Oxalis crassipes had bacteriostasis on the Escherichia coli,Bacillus snbtilis and Staphyloccus aureus.Along with pigment concentration increases,the bacteriostasis effect is also more obvious.Therefore the pigment is as savageness pigment and antiseptic in a certain condition.
出处
《食品科技》
CAS
北大核心
2011年第10期223-227,231,共6页
Food Science and Technology
基金
淮海工学院自然科学基金项目(Z2007036)
关键词
红花酢浆草
色素
稳定性
抑菌性
Oxalis crassipes
pigment
stability
bacteriostasis
