油菜花黄色素对熟牛肉的防腐作用

Effect of yellow pigment of rape petal on antiseptic of cooked beef

初步研究了用膜分离技术提取油菜花黄色素的工艺过程及油菜花黄色素的理化性质。选用微滤膜对浸提液进行精滤,再用纳滤膜浓缩滤液,确定了微滤、纳滤膜的操作条件。研究表明,膜法提取油菜花黄色素是一种颇有前途的新技术。防腐实验表明:油菜花黄色素溶液浓度在0.05%以上对熟牛肉具有显著的防腐性,但经加热煮沸后防腐作用降低。

A new method for the preparation of yellow pigment of rape petal by membrane processes was developed, including the selection of proper operating conditions for the MF membrane process and the NF membrane process. The physicochemical properties were also studied in this paper. The results revealed that membrane separation technique was a new potential technique for the preparation of natural pigment and yellow pigment in rape flowers had good antiseptic effect on cooked beef when the concentration was above 0. 05%. But it had no antiseptic effect at all after boiling.