摘要
探讨微波辅助提取玉米黄色素的新方法,研究色素的稳定性。结果表明,提取的最佳工艺条件:微波功率360 W,时间为90 s,溶剂浓度为70%,原料与提取剂配比为1 g∶8 ml;玉米黄色素对酸、碱和热稳定性较好,对光稳定性较差;食品添加剂蔗糖和柠檬酸对其稳定性影响较小,而维生素C和苯甲酸钠影响较大;耐氧化性较好,耐还原性稍差。
New method of microwave extraction of corn pigment extraction was studied and the pigment stability was investigated. The optimal conditions were determined as follows: microwave power was 360 W, extraction time was 90 s, the concentration of extraction agent was 70%, the ratio of material weight to extraction agent volume was 1:8; the effects of acid, alkali and heat on stability of the corn yellow pigment were high while the effect of light on stability of it was low; the effects of food additives: sucrose and citric acid were high and the effects of Vitamin C and sodium benzoate were low; Antioxidant property of the corn yellow pigment was high but anti - reductive property of it was low.
出处
《安徽农业科学》
CAS
北大核心
2006年第13期3178-3179,3194,共3页
Journal of Anhui Agricultural Sciences
基金
河南省商丘市科技攻关资助项目(200210902)