摘要
以生产荔枝干的副产物———富含荔枝果皮色素的护色浸泡废液为试验对象,对其理化性质进行了一系列较为详细的研究。试验结果表明,pH对荔枝果皮色素影响较大,随着pH增大,荔枝果皮色素颜色逐渐加深;当亚硫酸钠的浓度从0.01增加到0.5mg/mL时,A450nm从1下降到0.6;氧化剂对荔枝果皮色素的影响较小,而温度、光等储存条件对荔枝果皮色素的稳定性有较大影响;Sn2+、Al3+与荔枝果皮色素作用产生白色沉淀。
The extracting solution for dried lichi production is rich in lichi pig ment.This article studies the physical and chemical properties of the extracting solution.The result shows that lichi skin pig ment became dark with increasing pH value.O.D value decreased with the increasing concentration of reducing ag ent.Oxidant had little influence on lichi skin pig ment,but the storag e conditions were correlated to the pig ment stability.Sn 2+ 、Al 3+ would create white precipitation to lichi skin pig ment.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第7期59-61,共3页
Science and Technology of Food Industry
