摘要
从温度、pH值、光照、氧化剂及还原剂、金属离子等方面研究WD02菌株所产红色素的稳定性。结果表明，该红色素在低于40℃条件下较为稳定；对光照较为稳定：在pH5～7环境下保存率较高，适用于微酸性食品的着色；该红色素对还原剂很稳定性，而对氧化剂非常不稳定；Cu2＋、Zn2＋、Mg2＋、F、Na＋等金属离子对红色素有增色效应，而Fe3＋、Fe2＋和Ca2＋金属离子能破坏WD02菌株红色素水溶液稳定性并造成红色素损失。
The stability of WD02 strain producing red pigment was investigated experimentally under different conditions including temperature, pH value, light, oxidant, reductant and metallic ions. The results showed that the red pigment of WD02 strains was more stable under 40℃ and more stable to light. The preservation rate was higher in pH 5-7 environment, it was applied to slightly acid food coloring. The pigment was unstable to oxi- dant, whose preservation rate declines slightly due to Na2SO3.Cu2＋,Zn2＋, Mg＋,K＋,Na＋ etc metalions had hyperchromic effect to red pigment, but met- alions like Fe3＋, Fe2＋ and Ca2＋ could destroy the red pigment stability of WD02 strain and cause the loss of red pigment.
出处
《中国酿造》
CAS
2013年第3期87-90,共4页
China Brewing
基金
郑州轻工业学院科研基金项目(2011XJJ016)
关键词
红色素
提取
稳定性
red pigment
extraction
stability
