Position: Home > Articles > Study on Extraction of Brown Pigment From Chestnut Shells and Its Physicochemical Properties
FOOD SCIENCE
2002,23
(11)
52-54
从板栗壳中提取棕色素及棕色素理化性质的研究
作 者：
陈忻;陈纯馨;张俊敏;陈梅芬
单 位：
佛山科学技术学院理学院
关键词：
板栗亮;色素;稳定性
摘 要：
研究了从板栗壳中提取一种新的食用棕色素,用65％的乙醇溶液提取时,提取率为18.7％。该棕色素的理化性质实验表明:板栗壳棕色素的最大吸收波长为470nm,是一种水溶性色素,并有一定的耐光性及耐热性;K+、Cu2+、Mg2+、Zn2+对色素无不良影响,Fe3+、Al3+使色素变色;葡萄糖使色素颜色稍褪。
译 名：
Study on Extraction of Brown Pigment From Chestnut Shells and Its Physicochemical Properties
作 者：
Chen Xin et al.
关键词：
Chestnut shells Brown pigment Stability
摘 要：
A new food grade brown pigment extracted from chestnut shells had been studied. The total yield was18. 7% when extracted with 65% content alcohol solution. The results of physicochemical tests showed that the largest absorption spectrum of this pigment was 470nm. It was a kind of water dissolvable pigment, and had certain light and heat stability. Its color was changed by Fe3+ , Al3+ and decreased slightly by glucose, bub not harmfully affected by K+, Cu2 +, Mg2 + and Zn2 +.
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