九节木果实红色素稳定性研究

对福建泉州地区的九节木果实红色素进行提取,从食品添加剂角度研究了红色素的理化性质及常用食品添加剂、氧化剂和还原剂等对其稳定性的影响。结果表明,九节木果实红色素不溶解于水,易溶于有机溶剂,是类胡萝卜类色素;低温或者适当加热时稳定性较好;在光照中和酸性、中性条件下稳定;Fe3＋具有明显的破坏作用,K＋、Cu2＋、Mg2＋、Al3＋、Zn2＋有一定的增色作用。葡萄糖、蔗糖、苯甲酸钠、抗坏血酸也有不同程度的护色效果。该色素还具有一定的抗还原能力,抗氧化能力较差。

Research on Stability of the Red Pigment in Psychotria rubra(Lour) poir Fruit

Red pigment of Psychotria rubra(Lour.) Poir fruit from Quanzhou,Fujian was extracted to study the effect of the physical and chemical property of red pigment and food additive in common use,oxidant and reducer etc.on the stability of red pigment.The red pigment of Psychotria rubra(Lour.) poir fruit couldn't be dissolved in the water and was easy to dissolve in organic solvent,which was a pigment of β-carotene.The pigment had better stability at low temperature or at heating suitably.It was stable under acidic and neutral conditions.Metal ions Fe3+ had obvious destroy action on pigment and K+,Cu2+,Mg2+,Al3+and Zn2+ had some effect on encoloring.The dextrose,cane sugar,sodium benzoate and ascorbate had effect on protecting color to different degree.The pigment had some ability of reduction resistance and poor ability of oxygenation resistance.