摘要
探讨了中山市三乡镇特产家口红心鸡蛋中色素物质的提取及稳定性。结果表明,三乡特产家口红心鸡蛋蛋黄中色素的主要成分为类胡萝卜素物质。利用正交试验结合分析成本得出提取最优条件为:以石油醚∶丙酮=1∶2为提取溶剂,温度为室温,提取时间60min,提取3次,料液比为1∶6,可以获得最佳提取效果。家口红心鸡蛋中类胡萝卜素在酸性条件下稳定性差异较大,在碱性条件下较稳定;光照条件对色素溶液的影响非常大;不同金属离子对天然红心鸡蛋中类胡萝卜素的稳定性有一定程度的影响;食品添加剂种类对色素溶液的稳定性有重要影响,浓度的影响则较小;氧化剂与还原剂对色素液稳定性影响较大。
The article probed into the extraction methods and affective factors on the stability of carotenoids pigments from the natural red yolk of chicken eggs from Sanxiang of Zhongshan city. The results showed： for extracting the carotenoids pigments of freeze-dried red yolk powder the optimum conditions were perfomed by petroleum ether： acetone=2：1（V/V）, red yolk powder： solvent = 1：6（W/V）, extracting 3 times with 60 min per time and room temperature.The carotenoids pigments were stable under the condition of alkali liquor. Thecarotenoids pigments show different stable when mental ,ray,ruducer,oxidizer, or acidic food addititive ion existed.
出处
《食品研究与开发》
CAS
北大核心
2008年第3期101-104,共4页
Food Research and Development
关键词
红心鸡蛋
类胡萝卜素
提取
稳定性
natural red yolk chicken eggs
carotenoids pigments
extraction
stability
