摘要
以不同色价规格（E50、E100、E200）的辣椒红色素为样品，研究了贮存温度对辣椒红色素色价的影响。研究结果显示：随着贮存温度的升高，辣椒红色素的色价损失率明显增加。辣椒红色素的色价损失率受贮存温度的影响较大，同时也受色素本身色价的影响。根据辣椒红色素的热降解动力学方程，计算出辣椒红色素的年色价损失率分别在2％～3％、4％-6％、11％-12％（5℃、20℃、40℃）。故辣椒红色素长时间贮存时，应尽可能保持低温状态，尤其是高色价辣椒红色素。在实际生产过程中，由于高温（40℃）贮存条件下的色价损失较高，大批量辣椒红色素通常选择在低温（5＇12）或者常温（20℃）长时间放置。辣椒红色素的实际年色价损失率分别在2％-3％（5℃）和4％～6％（20℃）之间，与热降解动力学方程的理论计算值保持一致。
In this paper, the effects of storage temperature on different color value specifications （E50, E100, E200） were studied. The results showed that the rate of color value loss increased with storage temperature increased and also affected by capsicum red pigment value itself. The annual loss rates of color value were 2% - 3%, 4%- 6%, 11% - 12% at 5, 20 and 40 ℃ respectively based on thermal degradation kinetics equations caculation. The capsicum red pigment should be kept in low temperature, especially for the high color value capsicum red pigment. If the storage temperature was around 40℃, the lose rate of color value was higher. Therefore, the capsicum red pigment should be kept at a low temperature （5℃） or at room temperature （20℃） for longer storage. Actual annual loss rates of capsicum red pigment color value were around 2% -3% （5℃） and 4% -6% （20℃）, which were consist- ent with the theoretical calculations by thermal degradation kinetics equations.
出处
《中国食品添加剂》
CAS
北大核心
2014年第3期69-72,共4页
China Food Additives
基金
国家"十二五"科技支撑计划(食用色素制备关键技术研究及产业化2011BAD23B02)
关键词
辣椒红色素
贮存
温度
色价
capsicum red pigment
storage
temperature
color value
