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Position: Home > Articles > Extraction and Stability of Zizyphus Pigment FOOD SCIENCE 2005,26 (6) 52-54

大枣红色素的提取及其稳定性

作  者:
樊君;吕磊;李宏燕;郭涛
单  位:
西北大学化工学院
关键词:
大枣;红色素;超声波;提取;稳定性
摘  要:
用正交实验对大枣红色素的提取工艺条件进行了筛选,得出最优提取条件为:在80℃下,用16倍于枣皮粉的80%乙醇,超声波浸提30min。同时研究了光照、pH值、H2O2、Na2SO3等因素对色素稳定性的影响,结果表明大枣红色素除在强氧化剂H2O2和碱性环境中稳定性较差外,在其他条件下均具有良好的稳定性。
译  名:
Extraction and Stability of Zizyphus Pigment
作  者:
FAN Jun1,LV Lei1,LI Hong-yan1,2,GUO Tao1 (1.College of Chemical Engineering, Northwest University, Xi'an 710069, China; 2.College of Mechanism, Ningxia University, Yinchuan 750021, China)
关键词:
chinese date tegument;red pigment;ultrasonic;extraction;stability
摘  要:
Extraction conditions of zizyphus pigment were discussed and the optimum extraction conditions were determined by orthogonal test. The results of orthogonal test showed that the optimum extracting conditions were: temperature was under 80℃, ultrasonic extracting time 30 minutes and the proportion of materials 1:16.The effects of different conditions such as light, pH, H2O2 and Na2SO3 on the stability properties of pigment were also discussed.

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