摘要
对水提取金莲花色素的温度、pH、提取次数进行单因子试验与正交实验;研究了丙酮提取时不同温度和次数的影响;比较了不同的提取方式;探讨了色素的理化稳定性。试验条件下,水提取最佳条件为95℃～100℃下,pH7.0,1次提取30min;丙酮宜用54℃水浴,1次浸提;先水后丙酮的提取方式花瓣几近无色,明显优于先酮后水或单一溶剂;常温下、pH3.0～7.0、蔗糖介质中色素稳定,食品加工用盐量、低浓度钙、镁离子对色素影响不大,铁离子、自然强光、H2O2破坏、降解色素。
When extracting the pigment of Globeflower by water, temperature, pH, and extraction frequency were respectively tested, based on it, the orthogonal test was conducted; the temperature and frequency of acetone extraction were also studied; furthermore the extracting ways were compared, the stability of pigment was explored. Under this experiment, the better factors for water extraction were 95 ℃-100 ℃, pH 7.0, one time for 30 min, for acetone extraction, at 54 ℃, one time lasting 30 min. The way of water- acetone extraction was superior to acetone-water extraction and single solvent. The pigment was steady under normal temperature, pH 3.0-7.0, saccharine medium. NaCl limited, low concentrations of Ca^2＋ and Mg^2＋ couldn＇t influence the pigment, Fe^3＋, strong sunlight and H2O2 could destroy pigment.
出处
《食品研究与开发》
CAS
北大核心
2007年第3期60-65,共6页
Food Research and Development
关键词
金莲花
黄色素
提取
稳定性
Chinese Globeflower
yellow pigment
extraction
stability
