摘要
对金瓜中色素的提取条件和稳定性进行了研究。研究结果表明:色素单因素提取的最佳条件是:pH值为10,用体积分数95%的乙醇为浸提剂,在60℃下恒温浸提5 h。稳定性研究表明:金瓜色素的光稳定性较差,耐热性较强,酸碱稳定性较强,但不宜用于强酸环境中;耐氧化性不强,有一定的抗还原性;在各种常见的金属离子中,Fe3+,Ba2+,Zn2+,Mg2+,Ca2+对色素有增色作用,Al3+和Cu2+对色素有降色作用;常用食品添加剂柠檬酸、抗坏血酸、苯甲酸钠、葡萄糖和食盐对色素有一定的降色作用。
The extraction conditions and stability of gourd pigment were studied in this paper. The result showed that the optimum conditions to the raw material were reagent 95 % altohol, pH 9, temperature at 60 ＂C, and extraction time is for 5 hours. It also showed that the stability of pigment was unstable when it is placed in the sun, but it was better to heat~ The pigment stability is better in the sour and alkali , but it is not proper for using in strong sour environment ; It had a good ability to endure reducer but not to oxidant ; every kind of hackneyed metal ions such as Fe3＋ , Ba2＋ , Mg2＋ , Caz＋ , Znz＋ could enhance the color of the pigment. Among these metalions, Fe3＋ had best effect, Al3＋ and Cu2＋ can eliminate the color of the pigment, but just had a little effect on it. In certain degree, common food additives sodium benzoate ascorbic acid Glucose edible salt all could eliminate the color of the pigment.
出处
《中国调味品》
CAS
北大核心
2008年第11期67-72,79,共7页
China Condiment
基金
陕西理工学院科研资助项目(SLGD0706)
关键词
金瓜
色素
提取
gourd
pigment
extraction
