不同工艺制备火龙果粉中红色素稳定性的研究

为增加火龙果中天然红色素的稳定性,实现其在食品加工中的应用,以红肉火龙果果肉为原料,研究pH值、金属离子、甜味剂、食品添加剂等因子对其喷雾干燥粉、冻干原粉及冻干包埋粉中红色素稳定性的影响。结果表明：该火龙果粉中色素对高温敏感,喷雾干燥粉中的色素损失率高于冻干原粉和冻干包埋粉;色素在pH6的环境中较稳定;Ca2+、K+、Mg2+对色素稳定性影响不大,Na+有利于提高喷雾干燥粉中色素的稳定性,Zn2+、Al3+不利于色素热稳定性,Fe3+、Cu2+可对果粉中的色素稳定性造成严重损坏;甜味剂等碳水化合物对火龙果粉中色素稳定性无不利影响;丙酸钙不利于色素稳定,过氧化氢明显降低喷雾干燥粉热处理后的色素残留率,亚硫酸钠对3种果粉的色素均可造成严重破坏,抗坏血酸可明显提高3种果粉色素的热稳定性。该结果为促进火龙果粉的加工及利用提供一定的参考价值。

Pigment Stability of Pitaya Powder

In order to increase the stability of natural red pigment in pitaya and realize its application in food processing, the influence of pH, metal ions, sweeteners and other food additives on the stability of red pigment in spray drying powder, freeze-dried powder and freeze-dried embedding powder was studied with the raw material of red meat pitaya pulp. The results showed that the pigment was sensitive to high temperature, the loss rate of pigment in spray drying powder was higher than that of in freeze-dried powder and freeze-dried embedding powder. The pigment remained stable in the environment of the pH6. Some metal ions such as Ca2+, K+, Mg2+ had no significant impact on the stability of pigment, Na+ could improve the stability of pigment in spray-dried powder, but Zn2+, Al3+ reduced the heat stability of pigment, and Fe3+, Cu2+ caused serious damage to pitaya pigment. Carbohydrates such as sweeteners had no negative influence on the stability of pigment. Calcium propionate was not conducive to the stability of pigment, hydrogen peroxide reduced the thermal stability of pigment by spray-drying significantly, and Na2SO3 caused serious damage to the pigment in three types of pitaya powder, while ascorbic acid improved the thermal stability of pigment obviously. The results provided a certain reference value in promoting the processing and utilization of red pigment in pitaya.