摘要
为了研究辣椒红体系中显色组分和油脂组分的稳态化,本文首先对比了辣椒红红色组分和黄色组分在室温、60℃和120℃温度下存放一定时间后色价和含量差异,确定辣椒红显色组分在不同条件下均呈现黄色组分损失多于红色组分的趋势,其中辣椒红色素连续加速24 h后,黄色色素平均损失量是红色色素的2.6倍,在辣椒红体系中黄色组分具有保护红色组分的效果。其次对比了添加不同外源油脂组分的辣椒红在适宜条件下存放一定时间后的色价差异,确定添加不饱和脂肪酸含量低的油脂成分可以降低体系中氧化作用,其中米糠油<橄榄油<葵花籽油<亚麻籽油,进而达到保护辣椒红中显色组分的目的。
In order to investigate the stabilization of the coloring components and lipid components in capsanthin system,the color value and content differences between the red and yellow components of capsanthin after storage at room temperature,60℃,and 120℃for a certain period of time were compared firstly.It was determined that the color components of capsanthin showed a trend of losing more yellow components than red components under different conditions.In the capsanthin system,after continuous acceleration of capsanthin for 24 hours,the average loss of yellow pigment was 2.6 times that of red pigment,and the yellow component had the effect of protecting the red component in the capsanthin system.Furthermore,the color value differences of capsanthin with different exogenous lipid components were compared after being stored under suitable conditions for a certain period of time.It was determined that adding lipid components with low unsaturated fatty acid content could reduce oxidation in the system,with rice bran oil<olive oil<sunflower seed oil<flaxseed oil in terms of effectiveness in protecting the coloring components in capsanthin.
作者
黄利勇
王苗
卢颖
岳盈肖
高伟
HUANG Liyong;WANG Miao;LU Ying;YUE Yingxiao;GAO Wei(Chenguang Biotechnology Group Co.,Ltd.,Handan 057250;Hebei Natural Pigment Technology Innovation Center,Handan 057250)
出处
《中国食品添加剂》
CAS
2024年第8期89-96,共8页
China Food Additives
关键词
辣椒红色素
显色组分
油脂组分
稳态化
capsanthin pigment
coloring components
lipid components
stabilization
