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Position: Home > Articles > Study on Extraction and Physical and Chemical Properties of Color-Wheat Native Pigment Journal of Anhui Agricultural Sciences 2003,31 (6) 91-92

南阳彩色小麦天然色素的提取及其理化性质研究

作  者:
高向阳;柳艳霞;冉慧慧;张晓燕
单  位:
河南农业大学生物技术与食品科学学院
关键词:
彩色小麦;天然食用色素;超声波提取;理化性质
摘  要:
以酸性乙醇为浸提剂 ,用超声波法浸提 ,柱层析法分离提取彩色小麦天然色素并进行吸收曲线扫描 ,测得λmax =5 3 1nm ,以此为入射光 ,研究了温度、酸度、自然光、H2 O2 、Na2 SO3、NaCl、蔗糖等对此色素稳定性的影响
译  名:
Study on Extraction and Physical and Chemical Properties of Color-Wheat Native Pigment
作  者:
Gao Xiangyang et al (College of Biotechnology and Food Science of Henan Agricultural University,Zhengzhou,Henan 450002)
关键词:
Color-Wheat,Natural edible pigment,Ultrasonic extraction,Physical and chemical properties
摘  要:
In order to develop more natural edible pigment,the research technique was carried out in the ultrasonic extraction of red pigment from Nanyang color-wheat in acidic-ethanol (pH?3.0) solution as well as effects of several food additives on the stability of this pigment. The results showed that its maximum wavelength was 531 nm . The pigment is stable to heat,light,sodium chloride and sucrose.

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