作　　者： ; ;

机构地区： 石河子大学师范学院

出　　处： 《华南农业大学学报》 2003年第4期79-83,共5页

摘　　要： 以火龙果果皮为材料,用乙醇提取红色素并研究其稳定性.结果表明:火龙果红色素在80℃以下较为稳定,在80℃以上颜色逐步由鲜红变成淡黄.酸性条件下,色素红色加深,热稳定性增强;碱性条件下,色素由鲜红色变为黄色,最大吸收波长由535nm移至390nm.有机酸及碳水化合物具有加深色素溶液红色和增强稳定性的作用.常用食品防腐剂、可见光照射及黑暗中放置均不影响色素稳定性,紫外光照射使色素颜色由鲜红变为橙红.氧化剂和还原剂使色素溶液变色或褪色,Ca2+、Mn2+、Mg2+、Na+、K+使色素溶液红色加深,且红色稳定,但Al3+、Cu2+、Zn2+和Fe3+使色素溶液红色减褪,变成淡蓝色或黄绿色. The stability of alcohol extracted red pigment in the peel of Hylocereus undutus fruit was studied. The result showed that the red pigment stabilized below 80 ℃, while above 80 ℃ the color gradually turn from bright red to light yellow. The red pigment became dark and the heat stability became stronger in acid, however, the pigment converted from bright red to yellow and maximum absorption wavelength changed from 535 nm to 390 nm in alkali. Organic acids and carbohydrates caused the red pigment to become deeper and more stabile. Common food preservatives, visible light and dark storage had no effect on the stability of the red pigment, but oxidants and reductants could make the red pigment become lighter. Some metal ions such as Ca^(2+),Mn^(2+),Mg^(2+),Na^+ and K^+ made the red pigment become deeper in color and more stabile, yet others such as Al^(3+),Cu^(2+),Zn^(2+) and Fe^(3+) made the red pigment appear lighter even fade.

关 键 词： 火龙果 红色素 稳定性 碱性 有机酸 碳水化合物 乙醇 食品添加剂

领　　域： [轻工技术与工程] [轻工技术与工程] [农业科学] [农业科学]