食品科学2012，Vol.33Issue(7)：64-68,5.
有机酸对紫玉米芯色素的辅色作用
Effect of Organic Acids on Storage Stability of Purple Corn Cob Pigment
摘要
Abstract
The kinetic parameters of color change and the stability of purple corn cob pigment with the respective addition of several organic acids such as glycine were studied. The mechanism of the effect of glycine on the stability of purple corn cob pigment was also discussed. The results showed that glycine had the most pronounced effect on the stability of the pigment at pH 5. The results of uniform design optimization indicated that the retention rate of the pigment at 0.96 μg/mL after 10 d of storage at pH 5 and 75℃ in the presence of 160 mmol/L glycine and 256 mmol/L Fe^2＋ increased by 1.49-fold compared to the control without the addition of any organic acid. The possible mechanism may be mainly associated with the interaction between glycine and anthocyanins. It is speculated that glycine is bound to the pigment through ester bonds, resulting in an increased activation energy, thus enhancing the stability of the pigment.关键词
紫玉米芯色素/甘氨酸/辅色作用/活化能/红外光谱Key words
purple corn cob pigment/glycine/copigmentation effect/activation energy/infrared spectroscopy分类
轻工纺织引用本文复制引用
邵承斌,熊建功,陈盛明,李宁..有机酸对紫玉米芯色素的辅色作用[J].食品科学,2012,33(7):64-68,5.基金项目
重庆市科技攻关计划项目 （）
