摘要
研究利用微波辅助有机溶剂法从红辣椒中提取了辣椒红色素,探讨了其在不同条件下稳定性变化的程度与规律,为其进一步开发应用打下了理论基础。结果表明:应用微波辅助有机溶剂法提取辣椒红素是完全可行的,所得产品的光谱特性及主要特征吸收峰均与辣椒红色素标准图谱基本吻合;辣椒红色素在90℃以下的稳定性较好;但辣椒红色素的耐光性较差,在自然光照条件下色素易分解,建议采用不透明材料包装产品进行避光保存。此外,pH值对辣椒红色素稳定性的影响较小;除Fe3+离子对辣椒红色素的稳定性有影响外,Ca2+、K+和Na+离子对辣椒红色素的稳定性无明显影响,且具有一定的护色效果,故最好避免Fe3+离子的介入。
In this study, paprika red pigments were prepared from hot red peppers using the method of microwave--assisted organic solvent extraction. The variation degree and law for stability of paprika red pigments were studied under different treated conditions, which provided theoretical basis for further exploitation and application of paprika red pigments. The results showed that the method of microwave-assisted organic solvent extraction was an effective and practicable one for paprika red pigments extraction, and the spectral properties and main characteristic absorption peak of paprika red pigments were similar to that of standard compound. Paprika red pigments had higher thermal stabili- ty under 90℃, but its light resistance was not very good. Thus, it should be preserved in shadow or using opaque packaging in order to delay the discoloration of pigments. In addition, pH value had little effect on the stability of paprika red pigments. Ca2＋ , K＋ and Na＋ had function of fixing color of pigments, while Fe3＋ showed the decreasing appearance significantly. Therefore, it was better to avoid Fe3＋ intervention.
出处
《中国调味品》
CAS
北大核心
2011年第12期102-105,共4页
China Condiment
基金
江苏科技大学引进人才科研启动基金(35290902)
关键词
辣椒红色素
稳定性
降解率
paprika red pigments
stability
degradation rate
