摘要
对红树莓色素的提取工艺进行研究,详细考察其性质稳定性。通过正交试验得到最佳提取条件:pH 2、温度70℃、提取时间60 min。研究了pH值、温度、光照、氧化还原剂、食品基质、食品添加剂和一些常见离子对树莓色素稳定性的影响。结果表明该色素有较好的稳定性,具有很好的应用前景。
The article studied the red pigment of the raspberry. Through the orthogonal experiment, the best extraction conditions of the raspberry pigment were ascertained： pH value was 2, temperature was 70℃, and time was 60min. The stability of raspberry pigment was discussed mainly through the pH value, the temperature, the illumination, oxidant reductant, food matrix, the food additive and some common ion. The experiment proved that the raspberry pigment showed quite stability. It illustrated a good prospect of application and extension.
出处
《食品工业》
北大核心
2008年第4期1-3,共3页
The Food Industry
基金
沈阳农业大学青年教师科研基金
关键词
树莓
天然色素
提取
稳定性
raspberry
natural pigment
extraction
stability
