文献类型：期刊文献

中文题名：类球红细菌红色素稳定性研究

英文题名：Studies on the Stability of Red Pigment from Rhodobacter sphaeroides

作者：李健[1];张猛[1];李祖明[1];白志辉[2];高兆兰[1]

第一作者：李健

通讯作者：Li, Z.

机构：[1]北京联合大学应用文理学院;[2]中国科学院生态环境研究中心

第一机构：北京联合大学应用文理学院

通讯机构：[1]College of Arts and Sciences, Beijing Union University, Beijing 100191, China|[114172]北京联合大学应用文理学院;[11417]北京联合大学;

年份：2014

期号：1

起止页码：80-86

中文期刊名：中国食品学报

外文期刊名：Journal of Chinese Institute of Food Science and Technology

收录：CSTPCD;;EI(收录号：20141517560255);Scopus(收录号：2-s2.0-84897558357);北大核心:【北大核心2011】；CSCD:【CSCD2013_2014】；

基金：北京市教委2012年"启明星"国家级创新创业训练计划项目

语种：中文

中文关键词：类球红细菌;红色素;稳定性

外文关键词：Rhodobacter sphaeroides ; red pigment ; stability

摘要：采用光谱法研究了光、pH、温度、还原剂、氧化剂和食品添加剂对类球红细菌红色素稳定性的影响。试验结果表明:类球红细菌红色素具有较好的光、热稳定性和抗氧化性,还原剂可增加稳定性;pH值对该色素影响明显,中、碱性条件下其较稳定;常见食品添加剂蔗糖和葡萄糖能增加色素稳定性,碳酸氢钠、苯甲酸钠和柠檬酸使色素稳定性降低;氯化铁可增加色素稳定性,氯化钠、氯化钾、氯化钙、硫酸镁和硫酸亚铁均使色素稳定性下降。
The Effects of different factors （such as light, pH, temperature, deoxidizer, oxidizer and food additives） on the stability of the red pigment from Rhodobacter sphaeroides were investigated by spectrum method in this paper. The results showed that the red pigment was stable to sunlight with over 80% preservation rate after 3 d. In the range of 4 ℃ to 80 ℃, it is also stable with over 65% preservation rate after 8 h. The red pigment has high antioxidant ability, while reducer can strengthen its stability, pH exerted a large effect on the pigment stability. It was relative stable in pH 7 and 8 solution. Some food additives, such as glucose and sucrose, could protect its color. Sodium bicarbonate, sodium benzoate and citric acid had definite undesirable effects respectively. Iron chloride had positive effect on the stability of pigment, meanwhile sodium chloride, potassium chloride, calcium chloride, magnesium sulphate and ferrous sulphate had certain negative impacts on the stability of pigment respectively.