摘要
对油葵籽壳红色素的提取条件以及温度、pH、光照、常用食品添加剂、金属离子对油葵籽壳红色素稳定性的影响进行了系统研究。结果表明,料液比1:20(g/mL)、50℃恒温、30%乙醇(pH2.0)、浸提60min,采用三次浸提,提取得率可达96.76%。色素在pH值2～6,温度65℃以内比较稳定;光照能加快色素降解;K+和Ca2+对该色素无不良影响;而Cu2+、Al3+、Fe3+、Sn2+和Ph2+对该色素有较大影响;常用食品添加剂对色素稳定性无影响。因此,油葵籽壳红色素作为食用色素具有很好的开发价值。
The extraction conditions of pigment from sunflower hulls were studied and effects of temperatures, pH, sunlight, common food additives, and metallic ions on its stability were studied. Results showed that the highest extraction yield （96.76%） of pigment was obtained under the following conditions： ethanol solution of 30%, pH of 2.0, extraction time of 60 rain, extraction temperature of 50 ℃, solid-liquid ratio of 1：20（g/mL）, and extraction times of 3. The pigment had high thermo stability at pH 2-6. Its degradation would be accelerated by sunlight. K^＋ and Ca^2＋ showed little effect on color of the pigment, while Cu^2＋, Al^3＋, Fe^3＋, Sn^2＋ and Ph^2＋ had negative effect on the pigment. Common food-additives had little effect on pigment. So it had potential for being used as edible pigment.
出处
《现代食品科技》
EI
CAS
2010年第3期295-299,共5页
Modern Food Science and Technology
关键词
油葵籽壳
红色素
提取
稳定性
sunflower hulls
red pigment
extraction
stability
