现代食品科技2012，Vol.28Issue(1)：18-22,5.
黑玉米穗轴色素的稳定性研究
Study of the Stability of Purple Corn Pigment
摘要
Abstract
The effects of pH value, preservatives, metal ions, redox, and food ingredients on the stability of purple corn anthocyanin were studied. And the different color, preservation rate, and degradation mechanism of the purple corn anthocyanin under different pH value were also investigated. The results indicated that: the color of the purple com anthocyanin changed from red to blue with the increase of pH value. The anthocyanin showed high stability when mixed with sodium benzoate or sorbic acid. Different metal ions, different redox, different food ingredients had different influence in absorbance of the purple com anthocyanin, but in varying degrees. The optimum pH value for storage of anthocyanin was 2 to 3 and the anthocyanin degradation followed first-order reaction kinetics.关键词
黑玉米/色素/花色苷/稳定性Key words
purple corn, pigment, anthocyanin, stability引用本文复制引用
肖湘,王立亚..黑玉米穗轴色素的稳定性研究[J].现代食品科技,2012,28(1):18-22,5.基金项目
国家级轻工与食品实验教学示范中心建设项目和华南理工大学"学生研究计划"项目 （）
