摘要
本实验对潮州柑果皮色素的提取条件及其稳定性进行了研究,旨在为潮州柑的综合开发利用提供依据。研究结论表明:潮州柑果皮色素亮黄色,颜色鲜艳,色素最佳提取溶剂为70%乙醇,最佳提取温度50℃,最佳料液比1:30,最佳提取时间360min。该色素对光、热、酸碱(pH3～11)、氧化剂和还原剂、常用食品添加剂及金属离子都比较稳定,是一种稳定性良好、安全可靠、价廉易得、开发方便的天然植物色素。
In the thesis, the extration and stability of pericarp pigment from Citrus reticulata Blanco ‘Jiao gan＇ was studied for its further development and utilization. Results showed that the color of pericarp pigment from Citrus reticulata Blanco ‘Jiao gan＇ was glassy yellow, and the optimum extraction technics was solvent 70% ethanol, temperature 50 ℃, the ratio of material to liquid 1：30 and extraction time 360 min. The pigment was stable to light, heat, acid and alkali （pH3～11）, oxidant and reductant, food additive and metal ion, and the pigment had good stability, safe and accessibility as a kind of natural plant pigment.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第11期165-170,共6页
Food Science
关键词
潮州柑
果皮
色素
提取
稳定性
Citrus reticulata Blanco ‘Jiao gan＇
peel
pigment
extraction
stability
