【摘要】 文章初步研究了光、温度、6种金属离子(K+、Zn2+、Na+、Ca2+、Mn2+、Fe3+)、5种食品添加剂(蔗糖、麦芽糖、柠檬酸、苯甲酸钠、山梨酸)对白檀果肉红色素稳定性的影响,结果表明:色素对光和温度具有较好的耐受性,但室外强光直射和100℃的高温对色素有一定降解作用;K+、Ca2+、Na+、Zn2+对色素没有不良的影响,Mn2+、Fe3+对色素有明显破坏作用;蔗糖、麦芽糖、柠檬酸、苯甲酸钠对色素均无不良影响,其中蔗糖和高浓度的麦芽糖、柠檬酸具有护色作用,高浓度山梨酸有降解作用.更多还原

【Abstract】 In this paper the effects of light,temperature,6 metal ions(K+,Zn2+,Na+,Ca2+,Mn2+,Fe3+),5 food additives(sucrose,maltose,citric acid,sodium benzoate,sorbic acid) on stability of red pigment in flesh of Symplocos paniculata(Thunb.) Miq.are studied.The results show that the pigment has some resistance to certain light and temperature,while it can be degraded when exposed to the outside strong direct rays or when the temperature is no less than 100℃;K+,Zn2+,Na+ and Ca2+ are found to have no harmful effects on it,while Mn2+ and Fe3+ can significantly undermine its appearances;As far as the 5 food additives is concerned,sucrose,maltose,citric acid and sodium benzoate do no harm to the pigment,sucrose as well as high content of maltose and citric acid can protect the color of the pigment,while high content of sorbic acid can degrade it.更多还原