| 紫红薯色素、辣椒红色素和胭脂红色素稳定性的比较 |
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| 引用本文： | 吴少福,徐明生,蒋艳,沈勇根,朱宁.紫红薯色素、辣椒红色素和胭脂红色素稳定性的比较[J].江西农业大学学报,2003,25(3):435-438. |
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| 作者姓名： | 吴少福 徐明生 蒋艳 沈勇根 朱宁 |
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| 作者单位： | 江西农业大学,食品科学系,江西,南昌,330045 |
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| 摘 要： | 通过对紫红薯色素与胭脂红素和辣椒红素稳定性的详细研究比较，发现紫红薯色素和胭脂红素对光热的稳定性较好，辣椒红素对光热的稳定性则较差。紫红薯色素和胭脂红素与辣椒红素的耐氧化性均较好，而三者的耐还原性都相对较弱。常见的金属离子对胭脂红素影响不明显，Fe3 、Fe2 、A13 、Cu2 对紫红薯色素影响较明显，Fe2 和A13 对辣椒红素也有影响。酸碱对辣椒红素影响较弱，但碱对紫红薯色素和胭脂红素影响较明显。
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| 关 键 词： | 紫红薯色素 辣椒红色素 胭脂红色素 稳定性 |
| 文章编号： | 1000-2286(2003)03-0435-04 |
| 修稿时间： | 2003年2月28日 |
A Study on the Stability of Amaranthine Ipomoen Batats Pigment, Ponceau 4R and Paprika Oleoresin |
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| WU Shao-fu,XU Ming-sheng,JIANG Yan,SHEN Yong-gen,ZHU Ning.A Study on the Stability of Amaranthine Ipomoen Batats Pigment, Ponceau 4R and Paprika Oleoresin[J].Acta Agriculturae Universitis Jiangxiensis,2003,25(3):435-438. |
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| Authors: | WU Shao-fu XU Ming-sheng JIANG Yan SHEN Yong-gen ZHU Ning |
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| 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 and poneau 4R were better than that of paprika oleoresin. And the three pigments had high anti-oxidiztion. The effects of common metal ions on ponceau 4R was observed, the effects of Al 3+ , Cu 2+ , Fe 3+ and Fe 2+ on amaranthine ipomoen batatas pigment were significant; and Fe 2+ and Al 3+ had effects 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 and ponceau 4R. |
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| Keywords: | amaranthine ipomoen batatas pigment ponceau 4R and paprika oleoresin stability |
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