摘要
以色素残存率为指标,研究了光照、温度、pH、金属离子、氧化剂、还原剂及食品添加剂对血耳色素稳定性的影响。结果表明:血耳色素水溶液在可见光区呈现一个吸收峰,最大吸收波长为447nm,色素颜色初步确定为黄色;光照能降低血耳色素的稳定性,太阳光及紫外线对色素破坏作用较大;色素热稳定性较好,60℃加热30min的色素残存率约为92%;血耳色素在酸性环境下较稳定,但在pH 8.0~13.0下,随着pH升高,色素残存率快速下降,溶液颜色变浅;色素对H_2O_2、抗坏血酸敏感,但对Na_2SO_3不敏感。Zn^(2+)、K^+、Ca^(2+)、Mg^(2+)、Al^(3+)对色素溶液稳定性影响不明显,但Fe^(3+)及Cu^(2+)能够改变色素水溶液的颜色。蔗糖、葡萄糖、糖精钠、甜蜜素、山梨酸钾、苯甲酸钠及柠檬酸等对血耳色素稳定性及颜色无明显影响。
Taking the residual rate of pigment as an indicator,the effect of light,temperature,pH,metalions,oxidant,reductant and food additives on the stability of pigment from Tremella sanguinea were investigated.The results showed that pigment solution of Tremella sanguinea had a maximum absorption peak in visible range,the wavelength value was 447 nm and the yellow pigment was confirmed initially.Light resulted in the loss of pigment stability and which was found to be drastically damaged by sunlight and ultraviolet rays.The heat stability was good as the residual rate of the pigment was about 92%after 60℃ for 30 min.Pigment was stable in sour environment,the residual rate of the pigment was lost rapidly with the increase of pH,when pH value was between 8.0 and 13.0,the solution turned to be light colored accordingly.Pigment was sensitive to H2O2 and ascorbic acid,but it was insensitive to Na2SO3.Color of pigment solution was found to be effected by Fe^3＋ and Cu^2＋,whereas it was not effected by Zn^2＋,K^＋,Ca^2＋,Mg^2＋ and Al^3＋.It was also seemingly no significant effect of sucrose,glucose,saccharin sodium,sodium cyclamate,potassium sorbate,sodium benzoate and citric acid solution on either stability or color of pigment.
出处
《中国食品添加剂》
北大核心
2017年第1期128-134,共7页
China Food Additives
基金
国家自然科学基金资助项目(31501453
31371829)
关键词
血耳
色素
稳定性
残存率
tremellasanguinea
pigment
stability
residual rate
