摘要
从甘蔗中提取食用色素,并对甘蔗色素的提取方法和基本性质进行研究。该色素的理化性质表明色素的最大吸收波长为535nm,在PH3—11都能稳定存在,有较好的耐热性,但不耐光照,Mg2+、Ca2+、S2+等离子对该色素无不良影响,且耐氧化能力一般。但色素有较好的耐还原能力。Vc等食品添加剂溶液的加入会使色素增色。
Food grade pigment was extracted from the peel of sinense and the methods of extraction and basic property of this pigment have been studied. It showed that itsλmax was 535nm and could be stabilized between PH 3---11. It had good heat stability but poor light stability. Mg2+, Ca2+ , S2+ have no harmful effects on this pigment. It had poor oxidation but better reduction resisting properties. Its color would be darker by adding Vc, cane sugar and so on .
