| 李子皮中红色素的提取及稳定性研究 |
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| 引用本文： | 曹艳萍. 李子皮中红色素的提取及稳定性研究[J]. 西北农林科技大学学报(自然科学版), 2004, 32(3): 97-100 |
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| 作者姓名： | 曹艳萍 |
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| 作者单位： | 榆林学院,化学系,陕西,榆林,719000 |
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| 摘 要： | 以新引进的美国黑宝石李子皮加工后的皮渣为原料,系统研究了提取溶剂、温度、时间、pH值等因素对提取率和红色素稳定性的影响。结果表明,最佳浸取工艺条件是:pH=2的体积分数50%乙醇,室温下(20～25℃)浸提1.5～2h;红色素对常用的几种食品添加剂较稳定,耐光性较强,有一定的耐热和抗氧化性,但抗还原性较差。
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| 关 键 词： | 李子皮 食用色素 红色素 提取工艺 |
| 文章编号： | 1671-9387(2004)03-0097-04 |
| 收稿时间： | 2003-09-10 |
| 修稿时间： | 2003-09-10 |
Way to extract haematochrome from plum skin and its stability |
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| CAO Yan-ping. Way to extract haematochrome from plum skin and its stability[J]. Journal of Northwest A&F University（Natural Science Edition）, 2004, 32(3): 97-100 |
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| Authors: | CAO Yan-ping |
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| Affiliation: | CAO Yan-ping(Department of Chemistry,Yulin College,Yulin,Shaanxi 719000,China) |
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| Abstract: | Based on the residue skin of the newly imported American Black Treasure plum after further processing,the factors as solvent,temperature,time pH,etc which affect the extraction rate and stability of haematochrome are systematically analyzed in the paper.The condition for the best extraction technology,as is resulted from this study,is pH=2 at room-temperature with 50% ethanol for 1.5~2 h.The haematochrome is stable to several food additives with strong endurance,heat-durability and oxidation resistance,but poor in anti-reducibility. |
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| Keywords: | plum skin edible pigment haematochrome extraction technology |
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