摘要
对茼蒿天然色素的提取方法及稳定性进行研究。通过不同溶剂提取效率比较,确定水为最佳提取溶剂。对水提取茼蒿色素的温度、pH值、料液比和时间进行单因子试验与正交设计试验,确定最佳提取工艺条件为pH5.0,温度50℃,料液比1∶20,提取时间5h。茼蒿色素的稳定性研究表明,其耐高温、耐光性较好,在酸性条件下较为稳定,在碱性条件下变色;不同金属离子对色素稳定性影响不大,糖类食品添加剂和氧化还原剂对色素稳定性有较大影响。
The extraction and stability of yellow pigments of Chrysanthemum cornarium L. was studied. Different solvents were used to extract the pigments. The optimum solvent was determined as water. The optimum extraction conditions including pH, temperature, ratio and time were studied by single factor experiment and orthogonal test L9（34）. The results showed that the optimum extract of yellow pigment was obtained under the conditions of pH 5.0, 50℃, 1：20 the ratio, and 5 h. The stability study showed that the pigment is moderately stable in high temperature and light condition. When pH is higher than 7, the pigment color is changed. The pigment＇s stability to metal ions is high, only Fe^3 ＋ has an obvious effect on the color of the pigment. Food addictives such as citric acid had no significant effect on the stability, while reduetant-oxidant has significant negative effect on the stability.
出处
《食品研究与开发》
CAS
北大核心
2009年第2期19-23,共5页
Food Research and Development
关键词
茼蒿
色素
提取
稳定性
Chrysanthemum, cornarium L.
pigment
extraction
stability
