| 姜黄色素稳定性研究 |
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| 引用本文： | 乔青青,任顺成,吕真真.姜黄色素稳定性研究[J].江西食品工业,2011(4):46-48,45. |
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| 作者姓名： | 乔青青 任顺成 吕真真 |
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| 作者单位： | 河南工业大学粮油食品学院,河南郑州,450052 |
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| 摘 要： | 以姜黄为原料,研究了温度、光照、pH常用食品添加剂及金属离子对姜黄色素稳定性的影响。结果表明:温度对姜黄色素的稳定性影响不大,光、pH、食盐浓度及金属离子Fe3+、Ca2+、Cu2+、Fe2+对其稳定性影响较大,柠檬酸、抗坏血酸、山梨酸钾、蔗糖浓度对其影响不大;且该色素有一定的抗氧化性和抗还原性。
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| 关 键 词： | 姜黄色素 添加剂 稳定性 |
Study on the extraction and stability of curcumin |
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| QIAo Qing-qing,REN Shun-cheng,LV Zhen-zhen.Study on the extraction and stability of curcumin[J].Jiangxi Food Industry,2011(4):46-48,45. |
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| Authors: | QIAo Qing-qing REN Shun-cheng LV Zhen-zhen |
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| Affiliation: | (School of Food Science and Technology, Henan University of Technology, Zhengzhou450052, China) |
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| Abstract: | The stability of curcuminoid were studied in this paper. Results showed that the pigment had a good thermal stability characteristics;and the light, pH, NaCl and metal ions such as Fe^3＋,Ca^2＋＋,Cu^2＋,Fe^2＋ had significant influence on the stability, and citric acid, ascorbic acid, potassium sorbate, sucrose had little influence on the stability, And the pigment have certain ability of resistance to oxidation and reducing. |
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| Keywords: | curcumin additive stability |
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