吕宋荚蒾果红色素稳定性的影响因子

Influencing Factors of the Stability of Red Pigment in Viburnum luzonicum Rolfe Fruits

摘要:

对离体吕宋荚蒾果红色素的稳定性及其影响因子进行了分析探讨.结果表明,吕宋荚蒾果红色素在酸性条件中（pH＜4）及60℃以下稳定性良好,对光有一定的耐受性,但对高温、直射强光及氧化还原介质的耐受性较差.Fe³⁺和Cu²⁺可引起色素溶液变色,并产生沉淀,导致其稳定性下降,而Mn²⁺、Zn²⁺、Al³⁺和Mg²⁺对其稳定性则无影响,且有一定程度的护色效果,以Al³⁺的效果最佳。3种添加剂中,葡萄糖和苯甲酸钠对其的稳定性无影响,且有一定的护色效果,而Vitamin C则可促进其降解,导致褪色,经统计分析,色素保存率与Vitamin C浓度呈显著的负相关。

Abstract:

The stability of red pigment in fruits of Viburnum luzonicum Rolfe and factors of influencing the colour stability were studied in vitro. The results showed that the red pigment was stable below 6022 and at pH〈4, but sensitive to high temperature, strong light and oxidation-reduction media. Fe³⁺, Cu²⁺ could alter the colour of red pigment solution, caused precipitation, and decreased its stability, but Mn²⁺, Zn²⁺, Al³⁺, Mg²⁺, gluscose and sodium benzoate had no effect on the stability, and showed a certain colour maintenance, especially Al³⁺, which could obviously increase the stability of red pigment. Vitamin C enhanced the degradation and decoloration of red pigment, which showed a significantly negative relationship between colouration and Vitamin C concentration.