| 辣椒红色素提取及稳定性研究 |
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| 引用本文： | 杨博智,周书栋,欧阳娴,张竹青,戴雄泽.辣椒红色素提取及稳定性研究[J].辣椒杂志,2012(4):34-36. |
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| 作者姓名： | 杨博智 周书栋 欧阳娴 张竹青 戴雄泽 |
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| 作者单位： | 农业部华中地区蔬菜科学观测实验站,长沙410125 湖南省蔬菜工程技术研究中心,长沙410125 |
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| 基金项目： | 公益性行业(农业)科研专项“干制辣椒品种优化及安全高效生产关键技术研究与示范” |
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| 摘 要： | 采用超声波法提取干红辣椒中的红色素，研究温度、光照、pH值、Vc、H2O2和Na2SO3溶液对辣椒红色素溶液稳定性的影响。结果表明：温度、光照、H2O2和NaSO3溶液对辣椒红色素稳定性影响较大，均可以加快红色素的降解，而pH值和Vc溶液对红色素提取液稳定性影响较小。
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| 关 键 词： | 辣椒 红色素 稳定性 |
Extraction and Stability of Capsanthin in Hot Pepper |
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| Yang Bozhi,Zhou Shudong,Ouyang Xian,Zhang Zhuqing,Dai Xiongze.Extraction and Stability of Capsanthin in Hot Pepper[J].Journal of China Capsicum,2012(4):34-36. |
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| Authors: | Yang Bozhi Zhou Shudong Ouyang Xian Zhang Zhuqing Dai Xiongze |
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| Institution: | 1,2(1.Observation Experiment Station for Vegetable Science in Central China,Ministry of Agriculture,Changsha 410125,China;2.Vegetable Research and Development Center of Hunan,Changsha 410125,China) |
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| Abstract: | The capsanthin of hot pepper was extracted by ultrasound wave, and the effect of temperature, light, pH value, Vc solution, H2O2 solution and Na2SO3 solution on the stability of capsantin was determined in this study. The results showed that the eapsanthin stability was more affected by temperature, light, H2O2 solution and Na2SO3 solution than by pH value and Vc solution. |
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| Keywords: | hot pepper capsanthin stability |
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