为了评价白二轮蓝状菌DWL-C010红色素应用于食品行业的可行性,实验考查了环境因素pH、温度和光照及食品添加剂对其稳定性的影响。结果表明,白二轮蓝状菌DWL-C010红色素的热降解和光降解过程均符合第一动力学模型,且在近中性条件下较为稳定。热解过程中,活化能(Ea)随pH升高而降低,且其pH 7.0时的Ea与其pH 4.0和pH 5.0时有显著差异(P<0.05)。相同温度的热降解速率(Dc)随pH升高而减小,而半衰期(t1/2)、指数递减时间(D)和D减少1个lg单位所需要的温度变化(Ζ值)随pH升高而增大。同时,白二轮蓝状菌DWL-C010红色素对紫外光和可见光敏感;相同光处理条件下的Dc随pH升高而降低;不同光处理的t1/2和D也随pH升高而增加。不同食品添加剂对其影响不同。抗氧化剂Vc具有一定的护色效应,而氧化剂H2O2和还原剂Na2SO3具有消色作用。此外,甜味剂葡萄糖和蔗糖与防腐剂对红色素影响较小。可见,白二轮蓝状菌DWL-C010红色素在食品工业具有较大的应用潜力。
In order to evaluate the feasibility of applying the red pigment from Talaromyces abobiverticillius DWL-C010 in food industries, the effects of pH, temperature, strength of illumination and food additives on its stability were evaluated. The results showed that its thermo- and photo-degradation followed the first-order kinetic model and the pigment was more stable at near-neutral pH. During thermal degradation, the activation energy (Ea) and the degradation constant (Dc) of the pigment decreased while pH increasing, and its half-life time (t1/2), decimal reduction time (D) and temperature for reducing the D value by one lg unit (Ζ-value) increased while pH increasing. Moreover, the pigment was sensitive to UV and natural light. Under the same illumination condition, Dc decreased while pH increasing, while t1/2 and D were opposite. Furthermore, Vc had protective effects on the pigment, conversely, reductant Na2SO3 and oxidant H2O2 could fade the color. Besides, sugars (glucose and sucrose) and preservatives slightly affected the stability of the pigment. Therefore, the red pigment from T. abobiverticillius DWL-C010 has great application potentials in food industries.
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