摘要
研究了几种常用食品添加剂对荔枝花色素苷提取物稳定性的影响。结果表明,蔗糖、葡萄糖、乳糖可以增强荔枝花色素苷的稳定性;酸味剂如柠檬酸、酒石酸、乳酸、醋酸对荔枝花色素苷有良好的增色、护色效果;Mg2+、Zn2+、Fe2+、苯甲酸、山梨酸和β-环糊精对花色素苷的稳定性影响不明显;Ca2+有一定的增色作用,乙醇有减色作用,而VC、Cu2+对花色素苷有破坏作用。荔枝花色素苷是可广泛应用于食品、饮料和医药等行业的天然植物食用色素。
Effects of common food additives on the stability of litchi anthocyanin were investigated in this paper. The results showed that saccharides such as sucrose, glucose and lactose enhanced the stability of litchi anthocyanin.The pigment was brighter and more stable when acidulates were applied to its solutions. The anthocyanin was destroyed by metallic Cu^2＋ and vitamin C, but not by Mg^2＋, Zn^2＋, Fe^2＋, benzoic acid, hexadienic acid and β-cyclodextrin. When ethanol was added with different concentrations, the absorbance of anthocyanin at 510nm decreased, but the addition had no significant effect on the color and stability of the pigment during storage. Ca^2＋ ion shows certain effect of color improving. The red anthocyanin from litchi fruit is a kind of natural plant pigment used extensively in food, beverage and medicine etc.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第5期152-156,共5页
Food Science
关键词
荔枝
花色素苷
食品添加剂
稳定性
litchi(Litchi chinensis Sonn.)
anthocyanin
food additives
stability
