苋菜红色素的微波萃取及稳定性研究

Studies on the Microwave Extraction of Edible Amaranth Red Pigment and Its Stability

采用微波萃取技术从红苋菜中提取苋菜红色素,并对苋菜红色素的稳定性进行了研究.结果表明,采用微波萃取技术提取苋菜红色素的工艺路线是合理可行的;氧化剂和还原剂对苋菜红色素都有一定的降解作用,常用食品添加剂和几种金属离子对其影响甚微.

This paper chose edible amaranth as raw materials. Microwave extraction technology was applied to the research on natural pigment extraction from edible amaranth. Then the paper studied the stability of this red pigment, Conclusion indicated that the routine was reasonable and practical. Oxidants and reducer could reduce the stability the red pigment, but common food additives and several metal ions had little effect on it.