摘要
研究了长白金面瓜黄色素的提取方法及其稳定性,试验结果表明:长白金面瓜黄色素易溶于有机溶剂,在pH=3.6～9.18时,色素的稳定性较好;氧化剂(H2O2)、还原剂(Na2SO3)、室内散色光、几种常用食品添加剂和金属离子对该色素影响不大;色素在60℃以下热稳定性较好,但对光照不稳定.
The extracting method and stability of yellow pigment of Changbai Jinmiangua were studied. The results showed that the yellow pigment of Changbai Jinmiangua had good eutexia to organic solvent. When the pH value is 3.6～9.18, the pigment is more stable. The oxidizer （H2O2） , reducer （ Na2SO3）, interior scattered colors, a few common used food additives and metal-ceramic irons didn＇t have great effects on the pigment. The thermal stability was better below 80℃ and it wasn＇t stable to sunlight.
出处
《延边大学农学学报》
2005年第3期179-182,200,共5页
Agricultural Science Journal of Yanbian University
关键词
长白金面瓜
黄色素
稳定性
Changbai Jinmiangua
yellow pigment
stability
