| 食用板栗壳棕色素的染色特性 |
| |
| 引用本文： | 王超南 石媛 石晓骏 綦菁华. 食用板栗壳棕色素的染色特性[J]. 中国农学通报, 2013, 29(25): 108-111. DOI: 10.11924/j.issn.1000-6850.2013-0997 |
| |
| 作者姓名： | 王超南 石媛 石晓骏 綦菁华 |
| |
| 作者单位： | 北京农学院食品科学与工程学院,北京102206 |
| |
| 基金项目： | 北京市重点建设学科资助项目“农产品加工及贮藏工程”（PXM2009-014207-078172） |
| |
| 摘 要： | 利用从板栗壳中采用碱提法提取的板栗壳色素作为试材，并与标准品焦糖色素进行对比，研究其特性。采用分光光度计测定不同波长下的吸光值和分光测色仪测定L值和a值的方法，重点研究板栗壳色素对蛋白质和淀粉类食品的染着性和在不同pH下的变化，以及色素色率和红色指数。试验结果表明：碱提取的板栗壳色素对淀粉和蛋白质有较强染着性，且稳定性很好；板栗壳色素色率低于焦糖色素，但是红色指数高于焦糖色素；板栗壳色素的色率和红色指数均随pH增加而增加。
|
| 关 键 词： | 抗菌作用 抗菌作用 |
| 收稿时间： | 2013-04-08 |
| 修稿时间： | 2013-05-07 |
Dyeing Features of the Browning Pigments Extracted from Chinese Chestnut Shells |
| |
| Wang Chaonan,Shi Yuan,Shi Xiaojun,Qi Jinghua. Dyeing Features of the Browning Pigments Extracted from Chinese Chestnut Shells[J]. Chinese Agricultural Science Bulletin, 2013, 29(25): 108-111. DOI: 10.11924/j.issn.1000-6850.2013-0997 |
| |
| Authors: | Wang Chaonan Shi Yuan Shi Xiaojun Qi Jinghua |
| |
| Affiliation: | (College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206) |
| |
| Abstract: | Sampled with the pigments extracted from Chinese chestnut shell by alkali solution, compared with the standard caramel pigments, the eharaeteristics of chestnut shell pigments were studied. The methods using spectrophotometer and color measurement were designed to determinate absorbance values, L values and a values. Chromaticity with protein and with starch and chromatieness and red index were focused for research. The result showed that dyeability of the chestnut shell pigment by alkali extraction with starch and protein was good, so was the stability of the pigment. Besides, lower chromacticness and higher red index of pigments in shell were shown and the chromaticness and red index of samples were increased with the value of pH. |
| |
| Keywords: | chestnut shell pigment dyeing feature |
| 本文献已被 维普 等数据库收录！ |
| 点击此处可从《中国农学通报》浏览原始摘要信息 |
|
点击此处可从《中国农学通报》下载全文 |
