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    云南民族大學學報(自然科學版)

    2020, v.29;No.124(06) 554-559

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    辣椒紅色素穩定性研究
    A study of the stability of capsicum red pigment

    李昊;魏好程;何傳波;李志強;熊何健;
    LI Hao;Wei Hao-cheng;He Chuan-bo;Li Zhi-qiang;Xiong He-jian;School of Food and Bioengineering, Jimei University;Xiamen Puzhen Food Co.,Ltd.;

    摘要(Abstract):

    以辣椒紅色素為研究對象,模擬食品醬料生產體系中加工環境如溫度、pH、光照、氧化劑、還原劑、常見添加劑以及護色劑,探究了辣椒紅素穩定性變化規律.研究表明,80℃及以下溫度對辣椒紅色素穩定性影響較小,高溫和加熱時間對色素損失率影響較大.辣椒紅色素在陽光和紫外光照射下穩定性較差,室內自然光對色素損失率影響較小.在pH 3~11范圍內,辣椒紅色素化學結構穩定,顏色變化較小.食品體系中常見6種金屬離子對辣椒紅色素穩定性影響整體小于6%,其色素損失率從大到小排序依次是Mg~(2+)、Na~+、Fe~(3+)、Ca~(2+)、Cu~(2+)、K~+.食品體系中常見還原劑和防腐劑對辣椒紅色素損失率影響較小,氧化劑H_2O_2對辣椒紅色素具有破壞作用,最大濃度下損失率達25%左右,需避免接觸.護色劑Vc和茶多酚對辣椒紅色素均表現出護色效果,其中Vc護色效果尤其顯著.本研究結果為辣椒紅色素在食品生產加工中的應用提供基礎參考依據.
    Taking capsicum red pigment as the research object, the rule of changes in the stability of capsicum red pigment is explored by simulating the processing environment such as temperature, pH, light, oxidant, reducing agent, common additives and color protection agent in the production system of food sauces. The results have showed that the stability of capsicum red pigment is less affected by the temperature of 80 ℃ or below. The stability of capsicum red pigment under sunlight and ultraviolet light is poor, and the indoor natural light has little influence on the pigment loss rate. In the pH range of 3-11, the chemical structure of capsicum red pigment is stable with little color change. Six common metal ions in the food system have an overall effect of less than 6% on the stability of capsicum red pigment, and their pigment loss rates are Mg~(2+),Na~+,Fe~(3+),Ca~(2+),Cu~(2+), and K~+ in a descending order. Common reductants and preservatives in the food system have little influence on the loss rate, while the oxidant H_2O_2 has a destructive effect on the loss rate. The loss rate at the maximum concentration is about 25%. Both the color protection agent Vc and tea polyphenols have the color protection effect, and the color protection effect of Vc is particularly significant. The results of this study provide a basic reference for the application of capsicum red pigment in food production and processing.

    關鍵詞(KeyWords): 辣椒紅色素;色素損失率;穩定性
    capsicum red pigment;pigment loss rate;stability

    Abstract:

    Keywords:

    基金項目(Foundation): 廈門市科技項目(3502Z20183036,2019SH400058);; 福建省科技廳項目(2019N0014)

    作者(Author): 李昊;魏好程;何傳波;李志強;熊何健;
    LI Hao;Wei Hao-cheng;He Chuan-bo;Li Zhi-qiang;Xiong He-jian;School of Food and Bioengineering, Jimei University;Xiamen Puzhen Food Co.,Ltd.;

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