摘要
主要采用微波辅助萃取法研究紫甘蓝色素提取的最佳条件,并研究常用食品添加剂对紫甘蓝色素稳定性的影响。通过单因素试验和正交试验,确定微波辅助萃取紫甘蓝色素的最佳工艺条件:以水为浸提剂,微波功率400W,液固比为7.5∶1(V∶W),pH为2,浸提时间2min,紫甘蓝色素的提取率可达18.6%。紫甘蓝色素对食盐、蔗糖、防腐剂的耐受性均较好,但对光照和温度的耐受性较差。
The violet cabbage pigment was extracted from the edible violet cabbage with microwave -assisted extraction and the stability was studied. Through the single factor experiment and orthogonal experiment, the results showed that the optimal condition of microwave - assisted extraction of violet cabbage pigment was as follows： the distilled water as extraction solvent, extraction power 400 W, the ratio of liquid to solid 7.5 ： 1 （ V ： W）, pH value 2, extraction time 2 min. The yield of the violet cabbage pigment was 18.6%. The factors which affect the stability of violet cabbage pigment were investigated such as vitamin C, light, beat, pH value, salt, sucrose and preservative. The result showed that the violet cabbage pigment could be mixed with salt, sucrose, preservative together, but the pigment was sensitive to light and thermal treatment.
出处
《食品与机械》
CSCD
北大核心
2008年第5期52-56,110,共6页
Food and Machinery
关键词
紫甘蓝
色素
微波提取
稳定性
Violet cabbage
Pigment
Microwave-assisted extraction
Stability
