摘要
以天然栀子黄色素为材料,以色素损失率为指标,分别考察了不同pH、温度、光照强度和常见食品体系氧化剂、还原剂、金属离子条件对其稳定性的影响,探究了pH、高温、日光照射、Fe^3+、H2O2和Na2SO3等因素对色素稳定性破坏程度,同时开展了食品体系中栀子黄色素应用分析。研究结果表明,栀子黄色素在pH 3~11内稳定性良好,短时耐热性良好,避光稳定性良好,0.3%浓度的H2O2氧化剂或Na2SO3还原剂环境中色素稳定性良好,在NaCl、Na2CO3、CaCl2、CuSO4盐溶液体系中性质稳定,但在Fe^3+环境中易于褪色。建议通过提高色素纯度,降低栀子苷含量和利用β-环糊精、EDTA-Na2等食品胶体共混体系包埋、鳌合特性,避免使用金属铁制容器和工具等方法,提高栀子黄色素稳定性。该研究结果为栀子黄色素在食品中的应用提供了基础参考依据。
The natural gardenia yellow pigment used as the material and the pigment loss rate as indicators,the effects of different pH,temperature,light intensities and common food system oxidants,reducing agents,and metal ion conditions on their stability were investigated.The damage degree of factors such as pH,high temperature,sunlight,Fe^3+,H2O2,and Na2SO3 to the stability of pigments was explored.At the same time,the application analysis of gardenia yellow pigment in food systems was carried out.The results showed that gardenia yellow pigment had good stability in the pH range of 3-11,good short-term heat resistance,and good light stability.The 0.3% concentration of H2O2 oxidant or Na2SO3 reducing agent had good pigment stability in NaCl,Na 2CO3,CaCl2,CuSO 4 salt solution system,but it was easy to fade in Fe 3+environment.It was recommended to improve the gardenia yellow pigment stability by improving the purity of the pigment,reducing the content of gardenoside and using the embedding and chelating characteristics of food colloidal blending systems such as β-cyclodextrin and EDTA-Na2,and avoiding the use of metal iron containers and tools.The results of this study provided a basic reference for the application of gardenia yellow pigment in food.
作者
胡雅芹
魏好程
何传波
李志强
熊何健
HU Ya-qin;WEI Hao-cheng;HE Chuan-bo(School of Food and Bioengineering,Jimei University,Xiamen,Fujian 361021)
出处
《安徽农业科学》
CAS
2020年第17期178-181,共4页
Journal of Anhui Agricultural Sciences
基金
厦门市科技项目(3502Z20183036,2019SH400058)
福建省科技厅项目(2019N0014)。
关键词
栀子黄色素
色素损失率
稳定性
Gardenia yellow pigment
Pigment loss rate
Stability
