摘要
对从残次枣中提取红色素及其稳定性进行了研究,结果表明:枣红素的最大吸收波长在656 nm处,最佳提取条件是最佳提取条件是在0.01 mol/L的NaOH,70℃,超声波提取1.5 h;对大枣红色素的稳定性分析中发现,该色素对光和热稳定;pH对大枣红色素的稳定性影响明显,在pH11附近色素的稳定性较好;金属离子K+、Na+、Fe3+、Mg2+对该色素的稳定性较好。
The extraction of jujube pigment and pigment stability were studied.The OD λmax of the jujube pigment was 656 nm.It was clear from the results that among the several chemical solvents tested for the extraction of the pigment,0.01 mol/L NaOH was the optimum solvent for the extraction of the pigment from jujube.The results show that the pH has obvious effection the pigment stability and about pH11 there is little effect.The metallic ions such as K^＋,Na^＋,Fe^3＋,Mg^2＋,have better effect on the stability of red pigment from Jujube.
出处
《食品研究与开发》
CAS
北大核心
2011年第5期186-189,共4页
Food Research and Development
关键词
大枣红色素
提取
稳定性
jujube pigment
extraction
stability
