| 山楂红色素的理化性质 |
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| 引用本文： | 郭延红,郝延莉. 山楂红色素的理化性质[J]. 延安大学学报(自然科学版), 2006, 25(1): 49-51 |
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| 作者姓名： | 郭延红 郝延莉 |
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| 作者单位： | 1. 延安大学,化工研究所,陕西省化学反应工程省级重点实验室
2. 陕西延安中学,陕西,延安,716000 |
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| 摘 要： | 报道了山楂红色素的稳定性，受高温加热及强光照射时的变化，以及一些金属离子、有机酸、氧化剂、还原剂、糖类、食品添加剂对山楂红色素稳定性的影响。结果表明，山楂红色素在酸性条件下稳定，对于光有良好的稳定性，氧化剂、还原剂及抗坏血酸对色素有一定的降解作用；柠檬酸对色素有明显的增色作用；糖类、除Fe^3＋、Sn^2＋的金属离子及苯甲酸钠对色素的稳定性没有影响。
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| 关 键 词： | 山楂 红色素 理化性质 |
| 文章编号： | 1004-602X（2006）01-0049-03 |
| 收稿时间： | 2005-11-20 |
| 修稿时间： | 2005-11-20 |
Study on the physicochemical properties of the natural red pigment in the Hawthom fruit |
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| GUO Yan-hong,HAO Yan-li. Study on the physicochemical properties of the natural red pigment in the Hawthom fruit[J]. Journal of Yan'an University(Natural Science Edition), 2006, 25(1): 49-51 |
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| Authors: | GUO Yan-hong HAO Yan-li |
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| Affiliation: | 1. Institute of Chemical Engineering, Provincial Key Laboratory of Chemical Engineering; 2. Yanan Middle School,Yanan 716000 China |
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| Abstract: | Factors influencing on the stability of the red pigment extracting form Hawthom fruit,a natural fruit,were investigated in this paper.The results showed that the pigment was stable in acid,under the light and heat condition.The food additions such as starch,carbohydrate,sucrose,glucose sodium benzoate ect.,have no bad influence on the color quality of the pigment,so did the trace element for human body such as K~+,Na~+,Ca~(2+),Zn~(2+),ect.However the Fe~(3+),Sn~(2+),H_2O_2,Na_2SO_3,ascorbie acid have redox reaction with the pigment and change its color.The exaction of red pigment in the Hawthom fruit may provide the new sources for the food addition. |
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| Keywords: | Hawthom fruit red pigment physicochemical properties |
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