几种食品添加剂对万寿菊黄色素稳定性的影响

以万寿菊花为原料，采用液液萃取技术（LLE）提取花叶中黄色素，并结合食品中常用的添加剂对万寿菊黄色素稳定性进行了系统的研究。研究结果表明∶食品中常用的几种食品添加剂对万寿菊黄色素稳定性的影响作用不尽相同。防腐剂、酸味剂、护色剂、甜味剂等小分子有机化合物和分子量较大的络合剂对万寿菊黄色素的稳定性影响不大;亚硫酸钠对万寿菊黄色素有较好的稳定作用，能提高黄色素的保存率;氧化剂对黄色素的稳定性具有极大的破坏性，但是具有较强抗氧化作用的酚类抗氧化剂对黄色素却表现出显著的稳定性。另外还发现，氧化活性较弱的抗坏血酸对稳定黄色素的效果也很理想。

Effect of Food Additives on the Stability of Yellow Pigment of Marigold

Yellow pigment was extracted from the flowers and leaves of Marigold by using Liquid-liquid Extraction, and a systematic study was made on the effects of some food additives on the stability of yellow pigment of marigold. The results showed that preservatives, acid additives, color fixatives, sucrose and chelating agents showed little effect on the stability of yellow pigment. Sodium sulphite improved the stability of yellow pigment. Oxidant destroyed the stability of yellow pigment remarkably. Phenolic antioxidant functioned as a protector of yellow pigment and improved the stability of yellow pigment remarkably. The ascorbic acid that had lower oxidizing activity was also found to greatly improve the stability of yellow pigment.