摘要
胭脂虫红酸是从仙人掌上的胭脂虫体内提取的一种天然色素,但在含铁含钙环境中呈色易受影响,限制了其在食品中的应用。研究了Al^3+、Zn2+、氨基酸、肽、乳清分离蛋白(WPI)和乙二胺四乙酸(EDTA)对含铁含钙胭脂虫红酸溶液呈色的影响,以期改善其应用效果。结果表明,在Fe^3+和Ca^2+浓度分别为0.001~0.010 mol/L、0.01~0.10 mol/L时,添加0.1 mol/L Al^3+后,在pH 6.0和pH 8.0缓冲液中胭脂虫红酸呈红色;0.1 mol/L Zn2+对胭脂虫红酸呈色无改善。谷氨酸、甘氨酸、谷胱甘肽、酪蛋白磷酸肽和WPI对含0.001~0.010 mol/L Fe^3+的胭脂虫红酸溶液颜色无明显影响。谷氨酸和谷胱甘肽使含0.1 mol/L Ca^2+的胭脂虫红酸水溶液均呈橘黄色,不再生成棕色絮状物。甘氨酸、酪蛋白磷酸肽和WPI使含0.01~0.10 mol/L Ca^2+的胭脂虫红酸水溶液呈灰绿色。EDTA的螯合作用使胭脂虫红酸呈色稳定,其在水溶液及pH 6.0缓冲液中呈橘黄色,在pH 8.0缓冲液中呈绛紫色,不受0.01 mol/L Fe^3+及0.01~0.10 mol/L Ca^2+的影响。该研究为改善胭脂虫红酸在含铁含钙食品体系中的呈色效果提供了一定的参考依据。
Carminic acid is a natural colorant extracted from the cochineal body on the cactus,but its color is susceptible in iron-containing and calcium-containing environment,limiting its application in food.In order to improve its application effect,the effects of Al^3+,Zn2+,amino acids,peptides,whey protein isolate(WPI)and ethylenediaminetetraacetic acid(EDTA)on the color of iron-containing and calcium-containing carminic acid solution were investigated in this paper.When the concentrations of Fe^3+and Ca^2+were 0.001-0.010 mol/L and 0.01-0.10 mol/L,respectively,after adding 0.1 mol/L Al^3+,carminic acid was red in pH 6.0 and pH 8.0 buffers;the addition of 0.1 mol/L Zn2+did not improve the color of carminic acid.Glutamic acid,glycine,glutathione,casein phosphopeptide and WPI had no significant effect on the color of carminic acid solution containing 0.001-0.010 mol/L Fe^3+.The addition of glutamic acid and glutathione made carminic acid solution containing 0.1 mol/L Ca^2+appear orange and no longer produced brown floc.Glycine,casein phosphopeptide and WPI made the carminic acid solution containing 0.01-0.10 mol/L Ca^2+appear gray-green.Due to the chelation of EDTA,the color of carminic acid was stable.It was orange in aqueous solution and pH 6.0 buffer and ocher-purple in pH 8.0 buffer,and was not affected by 0.01 mol/L Fe^3+and 0.01-0.10 mol/L Ca^2+.This research provided a reference for improving the coloration of carminic acid in food system containing iron and calcium.
作者
刘倩
何志勇
曾茂茂
秦昉
王召君
陈洁
LIU Qian;HE Zhi-yong;ZENG Mao-mao(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122)
出处
《安徽农业科学》
CAS
2020年第15期183-188,225,共7页
Journal of Anhui Agricultural Sciences
基金
国家自然科学基金项目(31771978)
江苏省六大人才高峰项目(NY-095)
食品科学与工程国家一流学科建设项目(JUFSTR20180201)
上海统益生物科技有限公司研发基金项目(190612)。
