摘要
通过单因素试验和L(933)正交试验对五爪金龙花色素的提取工艺进行优化,并对该色素的稳定性进行研究。结果表明:五爪金龙花色素为紫红色,最佳提取工艺为:1%的盐酸乙醇溶液为提取剂,提取温度50℃,料液比为1/20(g/mL),提取时间3h,色素得率为19.6%。色素稳定性研究表明,食品添加剂,金属离子(除铁外)、光照、温度等对五爪金龙花色素均无不良影响,该色素在酸性条件下较为稳定,碱性条件及氧化剂和还原剂对该色素有较大影响。
Optimizing technics of extracting pigment from flowers of Ipomoea cairica was studied by the monofactor experiment and L9 （33） orthogonal test, and the stability of the pigment was determined too. Result showed that the color of the pigment was amaranth, the prime technic was as follow： the solution was 1% hydrogenchloride-ethanol, temperature 50℃, solid-liquid ratio 1：20 （g/mL） , time 3 h, and the yield ofpigment was 19.6 %. Stability research showed that food addiitive, metallic ion （excluding Fe^3＋）, illumination and temperatuer and acid, et al. had no harmful effects, but alkli, oxidant and reductant had some ill effects to the pigment.
出处
《食品研究与开发》
CAS
北大核心
2009年第12期187-192,共6页
Food Research and Development
关键词
五爪金龙
色素
提取工艺
稳定性
Ipomoea cairica （Linn.） Sweet
pigment
extracting technics
stability
