中国食品添加剂2024，Vol.35Issue(8)：158-163,6.DOI:10.19804/j.issn1006-2513.2024.8.020
辣椒红在不同粉体上的呈色效果及稳定性研究
Analysis of color rendering effect and stability of capsanthin on different powders materials
骆霜霜 1齐立军 1张笑颖 1李雁 2袁泰增 1卢颖2
作者信息
- 1. 晨光生物科技集团股份有限公司,邯郸 057250||河北省天然色素技术创新中心,邯郸 057250
- 2. 晨光生物科技集团股份有限公司,邯郸 057250
- 折叠
摘要
Abstract
Using color value retention rate as the index,the color rendering effect and stability of capsanthin on salt,corn starch,and silica were studied,the factors influencing stability and the effects of different antioxidants on the coloring stability of capsanthin were further explored.The results showed that capsanthin showed deep red,orange and light pink on salt,starch and silica respectively.Under different light,heat and oxygen conditions,the loss of capsanthin on starch was the slowest,and the loss on silica was the fastest.A comparison between food-grade and feed-grade silica revealed that food-grade silica had smaller particles but lower pigment dispersion due to agglomeration,resulting in lighter coloring.The addition of different antioxidants to capsanthin showed significant differences in stability,with vitamin E providing the best protective effect at the same concentration.关键词
辣椒红色素/粉体/稳定性/抗氧化剂Key words
capsanthin/powder/stability/antioxidants分类
轻工纺织引用本文复制引用
骆霜霜,齐立军,张笑颖,李雁,袁泰增,卢颖..辣椒红在不同粉体上的呈色效果及稳定性研究[J].中国食品添加剂,2024,35(8):158-163,6.
