五味子红色素在发酵食品加工中的稳定性

以五味子红色素为研究对象,分别采用乳酸发酵、酒精发酵、醋酸发酵和果酒酿造工艺进行五味子红色素分解试验,探讨五味子红色素在发酵食品加工中的稳定性.结果表明:五味子红色素在乳酸发酵、酒精发酵、醋酸发酵过程中,红色素的分解率分别为78.36%,41.10%,18.74%,其分解率与发酵产生的乳酸质量浓度、酒精体积分数、醋酸质量浓度正相关,相关系数R2分别为0.94,0.96,0.89,而在不同酸度的五味子果酒酿造过程中,其红色素的分解率为11.05%,明显低于红色素的酒精发酵过程,其分解率与酸度负相关(R2=0.97),因此证实适当提高酸度会增加五味子红色素的稳定性.五味子红色素在发酵食品加工中的稳定性研究对进一步优化五味子发酵食品工艺具有指导意义.

Stability of Red Pigment from Schisandra chinensi in the Processing of Fermented Food

The red pigments from Schisandra chinensis （ Turcz. ） Baill were used in processing of fermented food by lactic-acid fermentation, alcoholic fermentation, acetic-acid fermentation and wine fermentation to test the pigment stability. The results show that the decomposition rates of the red pigments from S. chinensis in the lacticacid fermentation, alcoholic fermentation and acetic-acid fermentation are 78. 36% ,41. 10% and 18. 74% respectively and these decomposition rates have positive correlation with lactic concentration, alcohol volume fraction and acetic acid concentration, R^2 as 0.94,0.96 and 0.89. The decomposition rate of red pigments in wine fermentation of Schisandra juice with different acidity is only 11.05% signifcantly lower than alcoholic fermentation and the decomposition rate was negatively correlated with the acidity （ R^2 = 0.97 ）, it is confirmed that an appropriate increase in the acidity will increase the stability of red pigment. The research on the stability of the red pigment in the processing of fermented food has instructive significance to further optimize the technology of fermented food from S. chinensis.