不同酸体系中杨梅红色素加工稳定性的研究.pdfVIP

※基础研究 食品科学 2010, Vol. 31, No. 09 59 不同酸体系中杨梅红色素加工稳定性的研究 夏 红，朱庆珍，丁俊鹏 (苏州农业职业技术学院，江苏苏州 2 15008) 摘 要：以1 、0 . 1、0 .0 1m ol/L 的盐酸、柠檬酸、酒石酸和抗坏血酸为溶剂从杨梅果实中提取红色素，过滤后 将溶液进行70 ℃水浴加热5h 、超声处理1h ，处理后的溶液再置于自然光照下3d ，以吸光度变化率为指标观察杨 梅红色素在不同酸中对加热、超声、光照的稳定性。结果表明：杨梅红色素在不同浓度的盐酸、柠檬酸、酒石 酸和抗坏血酸溶液中经过加热、超声处理和光照后吸光度均有不同程度的下降，表现出不稳定性。但其不稳定性 的表现程度随酸的种类和浓度的不同而有所不同，变化情况较复杂。比较而言，在抗坏血酸溶液中色素对加热、 超声和光照处理最不稳定。盐酸溶液中色素对加热处理相对较稳定，其中在1m ol/L 的盐酸溶液中加热后的吸光度 变化最小；本实验条件下，色素在盐酸、柠檬酸、酒石酸溶液中对超声处理相对较稳定，其中在0 .0 1m o l/L 柠檬 酸溶液中色素经超声处理后吸光度的变化最小；光照处理时，在0. 1m ol/L 的盐酸溶液中色素的吸光度变化率最小。 关键词：酸体系；杨梅红色素；稳定性 Processing Stability of Red Pigment from My rica rubra in Different Acidic Systems XIA Hong ，ZHU Qin g-zh en ，DING Jun-p eng (Suzhou Polytechnic Institute of Agriculture, Suzhou 2 15008, China) Abstract ：Red pigment was extracted from fruits of My rica rubra using 1, 0.1 mol/L and 0.0 1 mol/L hydrochloric acid, citric acid, tartaric acid and ascorbic acid. Different pigment solutions were obtained by filtration. Pigment solutions were subj ected to heating treatment at 70 ℃for 5 hours and ultrasonic treatment for 1 hour. The treated pigment solutions were placed in the natural light for 3 days. The ab sorbance change of pigment solutions was determined to evaluate the stability of pigment. Results showed that red pigment was not stable in acidic sy stems. The pigment was very unstable to heating, ultrasonic and light treatments in ascorbic acid system . However, the pigment exhibited relative stability to heating treatment in hydrochloric acid system with the minimum absorbance change in 1 mol/L hydrochloric acid. Moreover, the pigment also exhibited the relative stability to ultraso