八种食品添加剂对辣椒红色素颜色影响的研究

摘要

The research was aimed to study the chicken gravy with capsanthin, adding antioxygen additives such as BHA, Vitamin C, Vitamin E and so on, and condiment such as sodium glutamate, sugar and so on, so as to investigate the influences of these additives on the colour change of capsanthin in gravy and explore the food additives which can prevent capsanthin from fading in meat products. Influences of various additives on capsanthin colour were studied through single-factor experiment. The results show that BHA and Vitamin C play remarkable roles in extending the colour preserving period of capsanthin in gravy. And adding Vitamin E, potassium sorbate, sodium diacetate at various times, the effect of colour preserving is different.%以加有辣椒红色素的鸡肉汁为研究对象，添加BHA、维生素C、维生素E、山梨酸钾、双乙酸钠等抗氧化剂以及谷氨酸钠、砂糖等调味剂，考察这几种添加剂对内汁中辣椒红色素颜色变化利影响，以探寻出可防止肉制品中辣椒红色素褪色的食品添加荆。通过单因素试验研究各种添加剂对辣椒红色素颜色的影响。结果表明：BHA和维生素C在延长肉汁中辣椒红色素的保色期方面有极显著效果；在不同保存期间添加维生素E、山梨酸钾、双乙酸钠，护色效果不同。