摘要
采用正交实验,确定了提取枸杞子红色素的最佳条件及产率,并分析了枸杞子红色素的稳定性。结果表明:(1)在90℃下采用85%乙醇,以1:4物料比,用索氏提取器连续提取3次,每次1.5h条件下红色素产率最高;(2)枸杞红色素为水溶性色素,耐光性、耐高温性好,在酸性介质、还原剂以及常用食品添加剂等条件下有较好的稳定性,是可广泛用于食品、饮料、医药等行业的天然植物色素。
The optimum extracting conditions and production of red pigment in Lycium barbarum were studied by orthogonal test L 9 (34). And the stability of the red pigment was analyzed. Results show that: (1) the high production was obtained under the conditions of 90℃, 85% ethanol, 1∶4 the ratio, 1 times/1.5h, total 3 times by Suo Extraction Installation; (2) The red pigment was water-soluble, resistant to light, heat, acid, reducer, and common food additives. So it 's a kind of natural plant pigment used extensively in food, beverage and medicine etc.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第5期168-170,共3页
Food Science
关键词
枸杞了
红色素
正交设计
提取
稳定性
Lycium barbarum
red pigment
orthogonal test
extraction
stability