食品添加剂对青稞色素稳定性的影响

摘要

The effects of six common food additives on purple hulless barley pigment extracted by solvent method were investigated by spectrometry. The result showed as follows:sweeteners (sucrose, fructose, xylitol) had protective effect on the stability of hulless barley pigment;vitamin C had remarkably degradation effect of the pigment;low concentration of vitamin B1 and B6 enhanced the stability of hulless barley pigment, while relatively high concentration of vitamin B1 and B2 lead to adverse effect on the pigment. In addition, the effects of the six additives (except for vitamin C) in this research had no significant difference under various light and heating conditions. The promotion degradation effect of Vitamin C was temperature-dependent, that was, increases with temperature increase.%以紫青稞为原料，用溶剂法提取其种皮色素，采用分光光度法研究了6中常见食品添加剂对青稞色素稳定性的影响。结果表明：甜味剂（蔗糖、果糖、木糖醇）对青稞色素均有保护作用；VC对色素有明显的降解作用；VB 1和VB低浓度时对青稞色素起保护作用，而高浓度时则加速色素的降解。此外，在不同的光照和温度条件下，除VC外，供试添加剂对青稞色素稳定性的影响无显著差异。VC对花色苷的促降解作用与温度紧密相关，温度越高，促降解作用越明显。6