柠檬黄日落黄在含乳饮料中褪色分析及改进.pdf

7 8 Vol. 7 No. 8 2016 8 Journal of Food Safety and Quality Aug. , 2016 余立意, 薛玉清, 杨忻怡, 舒成亮, 欧 凯, 李言郡, 马海然* (, , 310018) 摘 要: 目的 方法 Lab , ΔE , β-, , Ellman’s , 结果 , , Ellman’s , , 结论 , 关键词: ; ; ; Analysis and improvement on fading of tartrazine and sunset yellow in milk beverage * YU Li-Yi, XUE Yu-Qing, YANG Xin-Yi, SHU Cheng-Liang, OU Kai, LI Yan-Jun, MA Hai-Ran (Key Laboratory of Food and Biological Engineering of Zhejiang Province, Hangzhou Wahaha Group Co. Ltd., Hangzhou 310018, China) ABSTRACT: Objective To analyze the reasons for the color fading of tartrazine and sunset yellow in milk beverages. Methods The fading rates of mixed artificial color and β-carotene in water as well as milk beverage systems were compared using the colorimetry and the value of ΔE . In addition, the fading rates of mixed artificial color in the systems of whey protein isolate and sodium caseinate were also