| 微波辅助提取玉米天然黄色素及其稳定性研究 |
| |
| 引用本文： | 王启明.微波辅助提取玉米天然黄色素及其稳定性研究[J].安徽农业科学,2006,34(13):3178-3179,3194. |
| |
| 作者姓名： | 王启明 |
| |
| 作者单位： | 商丘师范学院生物系,河南商丘,476000 |
| |
| 基金项目： | 河南省商丘市科技攻关资助项目（200210902）. |
| |
| 摘 要： | 探讨微波辅助提取玉米黄色素的新方法,研究色素的稳定性。结果表明,提取的最佳工艺条件:微波功率360 W,时间为90 s,溶剂浓度为70%,原料与提取剂配比为1 g∶8 ml;玉米黄色素对酸、碱和热稳定性较好,对光稳定性较差;食品添加剂蔗糖和柠檬酸对其稳定性影响较小,而维生素C和苯甲酸钠影响较大;耐氧化性较好,耐还原性稍差。
|
| 关 键 词： | 玉米 天然黄色素 微波辅助提取 稳定性 |
| 文章编号： | 0517-6611（2006）13-3178-02 |
| 收稿时间： | 2006-03-21 |
| 修稿时间： | 2006-03-21 |
Studies on the Microwave Extraction of the corn Pigment & Pigment Stability |
| |
| WANG Qi-ming.Studies on the Microwave Extraction of the corn Pigment & Pigment Stability[J].Journal of Anhui Agricultural Sciences,2006,34(13):3178-3179,3194. |
| |
| Authors: | WANG Qi-ming |
| |
| Abstract: | New method of microwave extraction of corn pigment extraction was studied and the pigment stability was investigated.The optimal conditions were determined as follows: microwave power was 360 W,extraction time was 90 s,the concentration of extraction agent was 70%,the ratio of material weight to extraction agent volume was 1∶8;the effects of acid,alkali and heat on stability of the corn yellow pigment were high while the effect of light on stability of it was low;the effects of food additives: sucrose and citric acid were high and the effects of Vitamin C and sodium benzoate were low;Antioxidant property of the corn yellow pigment was high but anti-reductive property of it was low. |
| |
| Keywords: | Corn Yellow pigment Microwave extraction Stability |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
