紫红薯色素_辣椒红色素和胭脂红色素稳定性的比较.pdf

25 3 Vol. 25,No.3 20036 Acta Agriculturae Universitatis Jiangxiensis June,2003 :1000- 2286( 2003)03- 0435- 04 吴少福, 徐明生, 蒋 艳, 沈勇根, 朱 宁 ( , 330045) : , , , 3+ 2+ 3+ 2+ ,Fe Fe Al Cu 2+ 3+ ,Fe Al , :; :S637. 101 :A A Study on the Stability of Amaranthine Ipomoen Batats Pigment, Ponceau 4R and Paprika Oleoresin WU Shao- fu, XU ing-sheng, JIANG Yan, SHEN Yong- gen, ZHU Ning (The Department of Food Science, JAU, Nanchang 330045, China) Abstract: The stability of amaranthine ipomoen batatas pigment, ponceau 4R and paprika oleoresin was studied. The results showed that: the heating stability and light stability of amaranthine ipomoen batatas pigment andponeau4R were better than that of paprikaoleoresin. Andthe threepigments hadhigh 3+ anti- oxidiztion. The effects of common metal ions on ponceau 4R was observed, the effects of Al , 2+ 3+ 2+ 2+ 3+ Cu , Fe and Fe on amaranthine ipomoen batatas pigment weresignificant; and Fe andAl had ef- fects on chiui red, too. Acid and alkali had small effect on capsanthin and chiui red, while alkali showed significant effect on amaranthine ipomoen batatas pigment andponceau 4R. Key words: amaranthine ipomoen batatas pigment, ponceau 4R andpaprika oleoresin; stability 前 言 / 0 , , ,, , , , , ,, , :2003- 02- 30 :吴少福( 1969- ), 男, 实验师, 从事食品工艺科学研究 436 25 , 1 材料与方法 1.1 :, ; : , ; :, 1.2 753 : 1.3 1.3. 1 3 3 .01%, 753 1.3.2 3