| 参薯色素的稳定性研究 |
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| 引用本文： | 占达东,陈娃姑,黄宏健.参薯色素的稳定性研究[J].海南大学学报(自然科学版),2005,23(3):233-237. |
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| 作者姓名： | 占达东 陈娃姑 黄宏健 |
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| 作者单位： | 琼州大学,化学系,海南,五指山,572200;琼州大学,化学系,海南,五指山,572200;琼州大学,化学系,海南,五指山,572200 |
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| 摘 要： | 研究了pH值、温度、光照、金属离子、几种食品添加剂和氧化还原剂等对紫色参薯色素稳定性的影响.结果表明,色素颜色随着溶液的pH值改变而变化;温度、蔗糖、苯甲酸钠、维生素C、Na+、Cu2+、Ca2+、Zn2+对色素影响很小,而光照、H2O2、SO32-对色素有影响.
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| 关 键 词： | 天然色素 参薯 稳定性 |
| 文章编号： | 1004-1729(2005)03-0233-05 |
| 修稿时间： | 2004年9月28日 |
Study on the Stability of the Pigment from Dioscorea alata L |
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| ZHAN Da-dong,CHEN Wa-gu,HANG Hong-jian.Study on the Stability of the Pigment from Dioscorea alata L[J].Natural Science Journal of Hainan University,2005,23(3):233-237. |
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| Authors: | ZHAN Da-dong CHEN Wa-gu HANG Hong-jian |
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| Abstract: | In this paper, the pigment from Dioscorea alata L was studied for learning that whether the factors, such as pH value, temperature, light, mental irons, several food additives, oxidizing-reducing agents etc., had an influence on its stability. It showed that the pigment colour changed with the pH value of solution; and temperature, sucrose, sodium benzoate, Vitamin C, Na~+, Cu~(2+), Ca~(2+), Zn~(2+) almost had no influence on it, while light, H_2O_2, SO~(2-)_3 could affect it. |
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| Keywords: | natural pigment Dioscorea alata L stability |
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