红肉火龙果色素在牛奶中的热稳定性研究
目的 研究热处理对红肉火龙果果肉色素与牛奶的混合体系外观品质的影响。方法 将红肉火龙果果肉色素与牛奶的混合体系分别在70、80和90 ℃温度下经一段时间热处理, 采用紫外分光光度法和色差分析法, 测定该混合体系中果肉色素含量和色差参数等指标。结果 在热处理时间的延长和温度的升高时, 混合体系中果肉色素的吸光度值不断下降; 在热处理30 min下, 80 ℃与空白对照、70 ℃和90 ℃之间的色素吸光值存在显著差异(P＜0.05); 色差分析结果在不同温度热处理间有显著差异, 同时, 与混合体系色素含量相关性高。结论 在80 ℃以下, 红肉火龙果果肉色素加入牛奶中能保持色素的稳定性, 而且不影响混合体系的色差的变化; 此研究结果为含火龙果色素乳制品的稳定性提供参考依据。
Objective To explore the effect of heating treatment with different temperature and time on appearance quality of the system mixed with red pitaya pulp pigment and milk. Methods The system mixed with the pulp pigment and milk was heating treated at 70, 80 and 90 ℃ for a period of time, than the content of pulp pigment and the color difference parameters in the mixed system were determined by ultraviolet spectrophotometry and color difference analysis method. Results With the increase of time and temperature during heating treatment, the absorbance value of pulp pigment in the mixed system decreased gradually. Under heat treatment of 30 min , there were significant differences in absorption values of the pulp pigment between 80 ℃ and control group, 70 ℃, 90 ℃ (P＜0.05). The results of color difference analysis showed that there were significantly differences in treatments with different temperatures, at the same time, the correlation with pulp pigment content of the mixed system was high. Conclusion In the heating treatment with 80 ℃, the pulp pigment maintains its stability when mixed with milk and not affects the color changes of the mixed system. The results can provide scientific references for evaluation of the stability of dairy products which contains pulp pigment of red pitaya.
标题：红肉火龙果色素在牛奶中的热稳定性研究
英文标题：Thermal stability of red pitaya pigment in the milk
作者：
马泽华 广州大学生命科学学院
刘顺枝 广州大学生命科学学院
胡位荣 广州大学生命科学学院
中文关键词:红肉火龙果,牛奶,果肉色素,稳定性,热处理,
英文关键词:red pitaya,milk,pulp pigment,stability,heating treatment,
发表日期：2017-05-19
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