摘要
本文主要对木瓜黄色素的超声波提取及对色素的稳定性进行初步探讨。结果表明:木瓜色素颜色鲜艳,易于提取且稳定性好,是一种有开发应用价值的天然色素。其提取的最佳技术参数为A3B2C1,即以1︰5的固液比超声波处理20min,重复提取三次;木瓜色素对热、对pH、以及大部分金属离子稳定,葡萄糖、蔗糖对木瓜色素的稳定性无影响。
The extraction technique of the pigment from pawpaw by ultrasonic method and its stability were studied in this paper. The results showed that the pigment was easy to be extracted. The optimal extracting technological parameters was A3B2C1 ,it means that the ultrasonic extraction time was 20 minutes, the ratio of material and liquor was 1 ： 5,and extracting 3 times, and the pigment was stable to heat, pH and most metal irons, glucose and sucrose.
出处
《现代食品科技》
EI
CAS
2006年第1期37-39,共3页
Modern Food Science and Technology
关键词
木瓜
黄色素
超声波提取
稳定性
Pawpaw
Yellow pigment
Ultrasonic wave
Stability
