[1]陈卫航,刘瑞英,张婕,等.食品添加剂对栀子黄色素稳定性的影响[J].郑州大学学报(工学版),2009,30(02):6-9.[doi:10.3969/j.issn.1671-6833.2009.02.002]
CHEN Weihang,LIU Ruiying,ZHANG Jie,et al.Effect of food additives on the stability of gardenia yellow pigment[J].Journal of Zhengzhou University (Engineering Science),2009,30(02):6-9.[doi:10.3969/j.issn.1671-6833.2009.02.002]
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食品添加剂对栀子黄色素稳定性的影响(
)
《郑州大学学报(工学版)》[ISSN:1671-6833/CN:41-1339/T]
- 卷:
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30卷
- 期数:
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2009年02期
- 页码:
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6-9
- 栏目:
-
- 出版日期:
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1900-01-01
文章信息/Info
- Title:
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Effect of food additives on the stability of gardenia yellow pigment
- 作者:
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陈卫航; 刘瑞英; 张婕; 等.
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郑州大学化工学院,河南,郑州,450001, 郑州大学化工学院,河南,郑州,450001, 郑州大学化工学院,河南,郑州,450001, 郑州大学化工学院,河南,郑州,450001, 郑州大学化工学院,河南,郑州,450001
- Author(s):
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CHEN Weihang; LIU Ruiying; ZHANG Jie; etc
-
-
- 关键词:
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栀子黄色素; 食品添加剂; 复合; 稳定性
- Keywords:
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- DOI:
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10.3969/j.issn.1671-6833.2009.02.002
- 文献标志码:
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A
- 摘要:
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针对栀子黄色素在使用中不稳定的问题,通过加入复合食品添加剂的方法.提高其稳定性.以药用栀子果实为原料,提取栀子黄色素,考察了海藻酸钠等12种食品添加剂及7种不同复合添加剂对其稳定性的影响,从而确定出最佳食品添加剂及复合食品添加剂.研究发现:单一海藻酸钠和甲酸钠比文献报道的EDTA-Na2更能稳定栀子黄色素的分子结构;复合食品添加剂海藻酸钠+甲酸钠的组合对该色素的稳定效果更佳;加入复合食品添加剂海藻酸钠+酒石酸钠+甲酸钠的色素溶液是所有样品中稳定性最好的.
- Abstract:
-
In view of the problem of unstable gardenia in use, the method of adding compound food additives was adopted. Improve its stability. Using the medicinal gardenia fruit as raw material, the effects of 12 food additives such as sodium alginate and 7 different compound additives on their stability were investigated, and the best food additives and compound food additives were determined. It was found that sodium alginate and sodium formate alone could stabilize the molecular structure of gardenia yellow pigment more than EDTA-Na2 reported in literature. The combination of sodium alginate + sodium formate of the compound food additive has a better stabilization effect on the pigment. The pigment solution with the addition of the complex food additive sodium alginate + sodium tartrate + sodium formate was the most stable among all samples.
更新日期/Last Update:
1900-01-01