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中国农学通报

中国农学通报 ›› 2006, Vol. 22 ›› Issue (12): 435-435.

所属专题： 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

不同稳定剂对胭脂萝卜红色素稳定性的影响

芮春梅,李成琼,司 军,宋洪元,任雪松,李利军   

  • 出版日期:2006-12-05 发布日期:2006-12-05

Effects of different Stabilizers on the red Pigment of Raphnus sativus cv

Rui Chunmei, Li Chengqiong, Si Jun, Song Hongyuan, Ren Xuesong, Li Lijun   

  • Online:2006-12-05 Published:2006-12-05

摘要： 天然胭脂萝卜红色素属于花青素类化合物，性质不稳定。笔者以新鲜胭脂萝卜(Raphnus sativus cv．)肉质根为原料，提取胭脂萝卜红色素，选择常用的5种稳定剂对其稳定性进行研究，从而确定出最佳的稳定剂及其用量。研究结果发现0.03%维生素C、0.03%谷氨酸、0.03%柠檬酸能明显地延缓其颜色变化，0.03%维生素C＋0.03%柠檬酸的组合对该色素的稳定效果最佳；进一步研究确定维生素C和柠檬酸的最佳用量分别为0.04%和0.08%。

关键词: 心肌, 心肌, 组织工程

Abstract: The naturel red radish pigment is a kind of atbocyanio compound and it is not stable. Red radish (Raphnus sativus cv ) was used as material in this study. The auther studied the effects of five kinds of stabilizers on the stability of red radish pigment which was extracted from the fresh red radish roots and the optimal stabilizer and dosage were obtained. The results showed that 0.03% Vitamin-C, 0.03% Glu and 0.03% Citric acid can obviously delay the change of color, and the stability effect of association of Vitamin-C and Citric acid to the pigment is the best; Further studies showed that the best consumption of Vitamin-C and Citric acid is 0.04% and 0.08% respectively.

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