摘要
研究树莓色素的提取方法、理化特性及其稳定性,利用色素的光谱性质,研究该色素对酸碱的稳定性、耐热性及常用食品添加剂、不同金属离子对其稳定性影响[2,3],结果说明:树莓色素为水溶性色素,易溶于水及有机溶剂如乙醇、丙酮、乙醚溶液,利用丙酮提取可以获得较高的提取率,同时具有较强的稳定性[1]。
The extraction methods, physicochemical properties and stability of bramble pigment are studied. By analyzing the spectrum of the pigment, its stability to acid and alkali, its thermal stability, and the influence of food additives and different metallic ions on its stability are investigated. The results show that bramble pigment is water-soluble and can easily dissolve in water and organic solvents such as ethanol, acetone and ether. A relatively higher yield and better stability are obtained by extracting it with acetone.
出处
《饮料工业》
2005年第2期11-13,共3页
Beverage Industry
关键词
树莓
食用色素
稳定性
bramble
edible pigment
stability
