中国稻米

中国稻米 ›› 2014, Vol. 20 ›› Issue (1): 23-27.DOI: 10.3969/j.issn.1006-8082.2014.01.005

• 专论与研究 • 上一篇    下一篇

不同有色米品种色素含量及稳定性研究

  1. 天津科技大学食品工程与生物技术学院，天津 300457
  • 出版日期:2014-01-20 发布日期:2014-01-20
  • 通讯作者: 华泽田*

Content and Stability of Pigment in Different Colored Rice

  • Online:2014-01-20 Published:2014-01-20

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被引次数

2

摘要： 采用pH示差法研究了不同有色米色素水溶液中花色苷的含量。结果表明，P1的花色苷含量最高，为0.632 mg/g，P18的花色苷含量最低，为0.049 mg/g，其他品种的花色苷含量介于二者之间。采用比色法研究了光照及温度对黑米色素稳定性的影响。结果表明，P4、P8的色素稳定性相对较好，P16、P17相对较差。最后，利用主成分分析，筛选出的色素含量高且稳定性好的优质黑米品种为P4。

关键词: 有色米, 色素含量, 色素稳定性, 主成分分析

Abstract: The anthocyanin content in different colored rice was determined by pH differential method. The results indicated that the highest anthocyanin content variety is P1 as 0.632 mg/g, the lowest anthocyanin content is P18 as 0.049 mg/g, the others are between them. Effects of illumination and temperature on the stability of pigment in different colored rice was determined by colorimetry. The stability of pigment in P4、P8 is relatively good, and the stability of pigment in P16、P17 is relatively poor. Finally, we screened out high pigment content and good stability quality colored rice varieties is P4 by using PCA based on SPSS.

Key words: colored rice, pigment content, pigment stability, PCA

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