文献类型：期刊文献

中文题名：胭脂虫红色素稳定性研究

英文题名：Study on Stability of Cochineal Extract

作者：张弘[1] 郑华[1] 陈军[1] 卢艳民[1]

第一作者：张弘

机构：[1]中国林业科学研究院资源昆虫研究所

年份：2008

卷号：29

期号：11

起止页码：59-64

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD;;Scopus;北大核心:【北大核心2004】；CSCD:【CSCD2011_2012】；

基金：国家林业局[2005]72优质紫胶加工技术项目;"十一五"国家科技支撑计划项目(2006BAD06B07);特产昆虫资源高效利用关键技术研究与示范项目

语种：中文

中文关键词：胭脂虫红萃取液;胭脂虫红色素;稳定性

外文关键词：cochineal extract; cchineal pigment; stability

分类号：TS202.3

摘要：研究胭脂虫红色素在不同环境下的稳定性,结果表明:胭脂虫红色素具有较好的光、热稳定性,室外阳光下7d保存率高于50%;在4℃低温至100℃高温范围内稳定性较好,8h保存率均超过95%。色素的抗氧化性较高;而在一定的还原剂条件下保存率略有降低。常用食品添加剂对胭脂虫红色素有增色及护色作用;Fe3+、Fe2+、Ca2+、Sn2+离子可破坏色素水溶液稳定性;而其他金属离子对稳定性影响不明显。pH值增大至碱性范围会使稳定性降低,而在酸性pH值下保存率较高。
The stability of cochineal extract was investigated experimentally under different conditions. Results showed that the extract was stable to sunlight with over 50% preservation rate after 7 d. In the range of 4 ℃ to 100℃, it is also stable with over 95 % preservation rate after 8 h. The extract has high antioxidant ability, whose preservation rate declines slightly due to reducer. It is improved and preserved on color by common food additives. Except Fd＋, Fe2＋, Ca2＋ and Sn2＋, its stability in water solution is not interrupted by other metal ions. Alkaline pH significantly influences its stability, and the higher the pH value, the lower the stability, but under acid condition it has high preservation rate.