中国食品添加剂Issue(4)：131-135,5.
L-半胱氨酸盐酸盐对栀子黄色素稳定性的影响
The effect of L-cysteine hydrochloride on the gardenia yellow pigment
摘要
Abstract
Obiective: To study the effect of L - cysteine hydrochloride on the stability of natural gardenia yellow pigment which is stored in natural, light, dark, or vacuum environment. Methods: by same amount of dilution, the L Mcysteine hydrochloride is added into the gardenia yellow pigment to prepare 0. 09% , 0. 39% , 1. 56% , and 6. 25% samples. Pack 2g sample in a 20cm Petri dish uniformly, 3 copies of the same L - cysteine hydrochloride contents in the gardenia yellow pigment samples saved in four different environment. For every 15 ~60 days in 240 days, preparing same concentration samples from different group and measure the absorbency at 440nm. Results: The L - cysteine hydrochloride of both 0. 09% and 0. 39% has a significant stabilizing effect on the quality of gardenia yellow pigment in fourpreserved environment ( < 0. 05 ). The stabilizing effect on the quality of gardenia yellow pigmentis not obvious when L -cysteine hydrochloride content is 6. 25% , and the stability of Gardenia yellow pigment maintains the best in the vacuum environment. Conclusion; a small amount L -cysteine hydrochloride can significantly improve the quality of gardenia yellow pigment in long - term preserved.关键词
栀子黄色素/L-半胱氨酸盐酸盐/抗氧化剂/稳定性Key words
gardenia yellow pigment/ L - Cysteine hydrochloride/ antioxidants/ stability分类
轻工纺织引用本文复制引用
孙智勇,向小红,邓镇涛,冯丽娟..L-半胱氨酸盐酸盐对栀子黄色素稳定性的影响[J].中国食品添加剂,2012,(4):131-135,5.基金项目
遵义医学院中青年科研启动基金资助项目(F-500). （F-500）
