包装与食品机械2018，Vol.36Issue(3)：11-15,5.DOI:10.3969/j.issn.1005-1295.2018.03.003
桑椹红色素稳定性的研究
Experimental Research on the Stability of Mulberry Red Pigment
李琳娜 1周高品2
作者信息
- 1. 咸阳职业技术学院,陕西咸阳 712000
- 2. 玉环市卫生监督所,浙江玉环 317600
- 折叠
摘要
Abstract
Mulberry red pigment is a safe and non-toxic natural food pigment. In this study,mulberry red pigment was extracted from mulberry fruit residue,and the stability of mulberry red pigment was studied in terms of pH value,temperature,illumination,vitamin C (ascorbic acid),H2O2 and sodium sulfite. The results show that the color of mulberry red pigment was related to pH value and had better color expression under acidic condition. Its color value was influenced by heating temperature and heating time. Its stability was better under the condition of low temperature light avoiding,adding a small amount of Vc can play a certain role in color protection;Both its oxidation and reduction resistance are poor,therefore,it is necessary to pay attention to oxidation and reduction resistance in the production process.关键词
桑椹/红色素/稳定性Key words
mulberry/red pigment/stability分类
轻工纺织引用本文复制引用
李琳娜,周高品..桑椹红色素稳定性的研究[J].包装与食品机械,2018,36(3):11-15,5.
