黄色素的提取、稳定性与龙眼护色保鲜研究

在乙醇：龙眼果皮＝ １００∶４（ｖ／ｗ ）、７０ ℃、１００ ｍ ｉｎ 的最佳条件下，ｐＨ ４．５２，λＲｍａｘ＝ ３７０ ｎｍ ，呈鲜黄色。龙眼黄色素（Ｒ）乙醇提取液的ｐＨ、光、热、离子、共存物对Ｒ的稳定性有不同的影响。综合考虑各种影响因素，用Ａ、Ｂ、Ｃ保鲜剂、浸果３ ｍ ｉｎ 后，分别于室温、１５、－ １０ ℃下贮藏１０、３０、６０ｄ，龙眼的好果率为８７ ％ 、９５ ％ 、１００ ％ ，损耗率为１４ ％ ～０，基本保持果壳原色和果肉的色泽、风味、品质，取得了护色保鲜的效果

Studies on Abstraction and Stability of Yellow Pigment and Longan Color-retenting and Fresh-keeping

Longan(Euphoria longan Lam .) yellow pigm ent (R) w ith features of pH 4.52,λRm ax= 370 nm and brightyellow color w as obtained under the optim um extraction condition ofethylalco- holto rind of Longan100∶4(v/w )],70 ℃and 100 m in .pH value,light,tem perature,ions and coexists show ed differentinfluence on stability ofR.On accountofvarious influencing factors,the m ethod ofLongan color retention preservative w as studied.The processw as:fruits ofLongan w ere soaked in three kinds of preservative solution m arked A,B,C,respectively,for 3 m in and then stored in room tem perature,15 ℃,and - 10 ℃for 10,30,and 60 d,respectively.The result w as very good,ofw hich fine fruit ratio w as 87 % ,95 % ,100 % ,the loss ratio w as 14 % ～0,the origi- nalcolor ofrind and the color,flavor,taste ofpulp w ere basically m aintained.