摘要
对油桃皮红色素的微波提取及理化特性进行了研究,结果表明,该色素为水溶性多酚类花色素,在不同的pH环境下显示不同的颜色;其耐热性、耐光性、耐酸、耐糖、耐还原性较好;但耐氧化性、耐碱性较差;Fe3+对色素有破坏性。研究还表明,该色素的提取宜在酸性介质中进行,酸性条件下其综合稳定性较优,有较高的利用价值。
Micro - wave extraction and some properties of blackbean red pigment have been studied in the paper. Result showed they belong to anthocyanidin, soluble in water, stable against heat treatment, light, acid and sugar concentration, meanwhile, tolerant to reduction, but sensitive to alkaline, oxidation and Fe^3＋. The research also showed that acid medium is favorable for extraction. The pigments have more general stability in acid medium.
出处
《中国食品添加剂》
CAS
2007年第1期73-76,共4页
China Food Additives
关键词
油桃
红色素
微波提取
理化性质
nectarine fruit rod pigment
microwave extraction
properties
