摘要
以红甘蓝为原料,对红甘蓝色素提取工艺及其稳定性进行了研究。结果表明:在温度为40℃、时间90 m in、料液比为1∶20的提取条件下,红甘蓝色素提取率高达99.5%;光、热对红甘蓝色素稳定性影响较大。热降解动力学研究表明红甘蓝色素的热降解遵循一级反应的动力学规律,98℃下半衰期为8.74 h。
Taking the red cabbage as raw material, this article researched the extraction and purification technology as well as the stability of the red cabbage pigment （RCP）. The result indicated that under the conditions of temperature 40℃, extraction time 90 min, the ratio of raw material to solution 1： 20, the RCP extraction rate reached to 99.5% .Light and heat had a great influence on the stability of RCP. The degradation dynamics research indicated that the heat degradation of RCP followed the dynamic law of first class reaction, at temperature 98℃, the half - life of RCP was 8.74 h.
出处
《江西农业学报》
CAS
2010年第2期101-103,共3页
Acta Agriculturae Jiangxi
关键词
红甘蓝色素
提取
稳定性
Red cabbage pigment
Extraction
Stability
