| 化学添加剂对紫甘蓝色素稳定性的影响 |
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| 引用本文： | 张玉敏,郭艳华. 化学添加剂对紫甘蓝色素稳定性的影响[J]. 江汉大学学报(自然科学版), 2008, 36(3): 38-41 |
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| 作者姓名： | 张玉敏 郭艳华 |
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| 作者单位： | 江汉大学,化学与环境工程学院,武汉,430056 |
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| 摘 要： | 以食用紫甘蓝菜为原料,用pH值为2的盐酸溶液浸提得到紫甘蓝色素.着重研究了蔗糖、柠檬酸、抗坏血酸、金属离子、氧化剂、还原剂对紫甘蓝色素稳定性的影响.结果表明:紫甘蓝色素水溶性好,在酸溶液中很容易被提取.该色素在酸性条件下对常用的食品添加剂蔗糖、柠檬酸具有较好的稳定性;金属离子Fe3+、Sn2+、氧化剂、还原剂对色素的稳定性影响较大.
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| 关 键 词： | 色素 紫甘蓝 提取 稳定性 |
Stability of Violet Cabbage Pigment Influenced by Chemical Additive |
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| ZHANG Yu-min,GUO Yan-hua. Stability of Violet Cabbage Pigment Influenced by Chemical Additive[J]. Journal of Jianghan University(Natural Sciences), 2008, 36(3): 38-41 |
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| Authors: | ZHANG Yu-min GUO Yan-hua |
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| Affiliation: | (School of Chemistry and Environmental Engineering, Jianghan University, Wuhan 430056) |
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| Abstract: | Extract the violet cabbage pigment from the edible violet cabbage by hydrochloric acid of pH = 2.Study on the influence of sucrose,citric acid,ascorbic acid,ion metals,oxidizer,reductant etc.to the stability of violet cabbage pigment.The results show that the violet cabbage pigment has a good water-soluble,it can be easily extracted in acid solution.This pigment has a better stability to food additive such as sucrose,citric acid in common use under acid condition;but has a worse stability under Fe3 ,Sn2 ,oxidizer,reductant condition. |
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| Keywords: | pigment violet cabbage extract stability |
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