摘要
研究蓝靛果天然红色素的提取条件及色素对于光、热、氧化剂、还原剂等的稳定性。对不同提取剂、提取时间、提取温度等因素影响研究的结果表明,蓝靛果天然红色素的最佳提取工艺是:0.01%HCl-60%乙醇溶液作为提取剂,物料比为1:10,提取温度30℃,提取时间3h。蓝靛果红色素的最大吸收波长是520nm。蓝靛果红色素溶液对光、热、氧化剂不稳定,但对低温、还原剂较稳定。
The extraction of bluehoneysuckle red pigment and the stability to s t, heat, oxidant and reductant and so on. were studied. The results showed as follows. The optimum conditions of extraction were extraction agent of 0.01%HCl-60 % alcohol, ratio of sample to extraction agent of 1：10, temperature of 30 ℃and time of 3 h. The maximum absorption wave-length of extractives was 520 nm. The solution of bluehoneysuckle pigment was unstable to sunlight, heat, oxidant. But it was stable to low temperature, reductant relatively.
出处
《食品研究与开发》
CAS
北大核心
2009年第6期166-168,共3页
Food Research and Development
基金
黑龙江科技学院启动基金项目(05-07)
关键词
蓝靛果红色素
提取
稳定性
bluehoneysuckle pigment
extraction
stability
