| 摘要: |
| 摘要：考察了在酸性条件下光照、氧化剂、还原剂、食品添加剂对紫玉米芯色素稳定性的影响；
结果表明：阳光直射加速紫玉米芯色素的降解；强氧化剂双氧水对紫玉米芯色素的褪色作用最
明显，其次是抗坏血酸、苯甲酸钠和还原剂无水亚硫酸钠；蔗糖对紫色玉米芯色素的稳定性影
响不大，高浓度蔗糖溶液还具有增色作用；提示紫玉米芯色素，在食品工业中具有较好的开发
利用价值。 |
| 关键词: 关键词：紫玉米芯 天然色素 氧化剂 还原剂 食品添加剂 稳定性 |
| DOI： |
| 分类号: |
| 基金项目: |
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| Impact of light and food additives on the stability of purple corncob pigment |
|
LU Jin—fang，SHAO Cheng—bi n
MAO Xue，CHEN Huan，CHEN Bo
|
| Abstract: |
| Abstract：This paper studied the stability of purple corncob pigment that was impacted by the light，oxidizing a—
gent，reducing agent and food additive，in the acidic conditions．The results show that sunlight speeds up purple
corncob pigment degradation．S~ong oxidant hydrogen peroxide on purple corncob role of pigment bleaching is the
most obvious，followed by ascorbic acid，sodium benzoate and sodium sulphite anhydrous reductant． Sucrose has
little efect on the stability of purple corncob pigm ent and higher concentrations of sucrose also has the hyperchromic
effect．Purple corncob pigment has a better value of the development and utilization in the food industry． |
| Key words: Key words：purple COrn cob natural pigments oxidizing agents reducing agents food additives stability |
