摘要
对桑果红色素的提取及稳定性进行了研究,结果表明:桑果红色素的最大吸收波长为480nm,较适宜的提取剂为乙醇,最佳的提取条件为:提取剂体积分数为80%,提取剂pH值为6,提取温度为40℃,提取时间为2 h。该色素耐光、耐热、抗氧化、抗还原性强,常用的食品添加剂蔗糖、食用香精、维生素C以及质量浓度小于0.1 g/dL的金属离子Mg2+、Al3+、Ca2+、Cu2+、Fe3+等对色素无明显影响。
The extraction of red pigment from mulberry and its stability were studied. The red pigment has a maximum absorption wavelength at λmax, = 480 nm. The suitable solvent for the extraction is ethanol. The optimal conditions were as follows： concentration of solvent 80%, pH 6, extract temperature 40 ℃ and extration for 2 hours. The red pigment has the properties of stable,lightfast, heatproof,antioxidizing and antireducing. The properties of the pigment were not affected by common food addictive, cane, essence, preservative, VC and ions of Mg^2＋ , Al^3＋ ,Ca^2＋ Cu^2＋ , Fe3^＋.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2006年第1期74-78,共5页
Journal of Food Science and Biotechnology
关键词
桑果
红色素
稳定性
mulberry
red pigment
stability
