[1]褚盼盼,吴姣姣,陈月桃.黑豆红色素光稳定性辅色剂的筛选[J].大豆科学,2017,36(01):131-137.[doi:10.11861/j.issn.1000-9841.2017.01.0131]
　CHU Pan-pan,WU Jiao-jiao,CHEN Yue-tao.Screening of Photostability Complementary Color Agent in Black Beans Red Pigment[J].Soybean Science,2017,36(01):131-137.[doi:10.11861/j.issn.1000-9841.2017.01.0131]
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黑豆红色素光稳定性辅色剂的筛选

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第36卷 期数: 2017年01期 页码: 131-137 栏目: 出版日期: 2017-01-20
Title:
Screening of Photostability Complementary Color Agent in Black Beans Red Pigment
作者:
褚盼盼; 吴姣姣; 陈月桃
（吕梁学院，山西 吕梁 033000）
Author(s):
CHU Pan-pan; WU Jiao-jiao; CHEN Yue-tao
（Lyuliang University, Lyuliang 033000, China）
关键词:
黑豆红色素; 辅色剂; 色素保存率; 光稳定性
Keywords:
Black beans red pigment;  Complementary color agent;  Preservation rate of pigment;  Light stability
DOI:
10.11861/j.issn.1000-9841.2017.01.0131
文献标志码:
A
摘要:
以黑豆红色素为试验材料，采用分光光度法，研究不同光照处理对黑豆红色素稳定性的影响，筛选有助于提高黑豆红色素光稳定性的辅色剂并确定其最佳添加量。结果表明：太阳光下照射4 h时黑豆红色素保存率最低。对辅色剂的筛选结果表明：柠檬酸、苹果酸、草酸、丙二酸、酒石酸、冰乙酸和乳酸均可以提高黑豆红色素对光的稳定性，最佳添加量分别为0.06%、0.06%、0.03%、0.05%、0.05%、0.10%、0.10%，色素保存率分别可达到103.19%、94.00%、111.88%、106.56%、103.73%、112.44%、102.04%。
Abstract:
In this study, we mainly studied the effect of different light processing on the stability of the black beans red pigment. Spectrophotometric method was used to screen the auxiliary agent which was helpful to improve the light stability of black beans red pigment and determine the best additive content. The results showed that beans red pigment preservation rate was the lowest processing under the sun black, through the selection of auxiliary reagent we could conclude that, citric acid, malic acid, oxalic acid, malonic acid, tartaric acid, ice acetic acid and lactic acid could improve the light stability of the black beans red pigment. The best addition amount was 0.06%, 0.06%, 0.03%, 0.05%, 0.05%, 0.10%, 0.10% respectively, pigment preservation rate reached 103.19%, 94.00%, 111.88%, 106.56%, 103.73%, 112.44% and 102.04%, respectively.

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　CHU Pan-pan.Selection of Food Preservatives to Promote Stability of Black Bean Red Pigment[J].Soybean Science,2022,41(01):205.[doi:10.11861/j.issn.1000-9841.2022.02.0209]

备注/Memo

基金项目：山西省高等学校科技创新项目（2013168）；吕梁学院科研基金项目（ZRXN201510）。

第一作者简介：褚盼盼（1982-），女，硕士，讲师，主要从事植物生理活性物质研究。E-mail:chupanpan@sohu.com。

更新日期/Last Update: 2017-03-15