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山杏黄色素的提取及稳定性研究

作  者:
霍文兰
单  位:
榆林学院化学系
关键词:
山杏;黄色素;稳定性
摘  要:
本文对山杏黄色素的提取及稳定性进行了系统研究,结果表明:山杏黄色素的最大吸收波长λmax=450nm,最适宜的提取剂为乙醇,最佳的提取条件为:提取剂浓度为70%,提取剂pH为4,提取温度为60℃。该色素耐光、耐热,抗氧化、抗还原性强,常用的食品添加剂蔗糖、食用香精、VC以及浓度小于0.1%的金属离子Mg2+、Al3+、Ca2+、Cu2+、Fe3+等对色素无明显影响。
译  名:
Study on Extraction and Stability of Yellow Pigment Apricot
作  者:
HUO Wen-lan(Department of Chemistry, Yulin College, Yulin 719000, China)
关键词:
apricot;yellow pigment;stability
摘  要:
Study on extraction and stability of yellow pigment from apricot. The yellow pigment has the maximum absorptionwavelength λmax=450nm. The satisfactory solvent is alcohol. The optimum conditions were: concentration of solvent 70%,pH 4 and temperature of extraction 60℃. It is quite stable, lightfast, heatproof, antioxidizing and antireducing. The pigmentsare hardly affected by common food additives, such as cane sugar, essence, prservatives, VC and Mg2+、Al3+、Ca2+、Cu2+ or Fe3+.

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