摘要
以长白山野生核桃壳为原料提取棕色素,并对该色素的稳定性进行研究。结果表明山核桃壳色素的最佳提取条件为料液比为1∶25,乙醇浓度50%,浸提温度70℃,浸提时间1.5h。该色素溶于乙醇、丙酮等极性溶剂,有较高热稳定性、光稳定性、耐酸性及一定的抗氧化和抗还原能力。山核桃壳色素是一种廉价易得、安全可靠、使用方便的天然植物色素,具有较高的应用价值。
Brown pigment was extracted from wild walnut shell of Changbai Mountain, and its stability was studied. Results showed that the optimal extraction conditions were material/liquid ratio 1 ： 25, alcohol concentration 50%, extraction temperature 70℃, and extraction time 1.5 h. The pigment dissolved in ethanol, acetone, and has high fever stability, light stability, acid stability, anti-oxidant ability relatively and anti-restore ability relatively. The pigment was cheap, safety, convenient and has high application value.
出处
《中国调味品》
CAS
北大核心
2012年第1期84-87,共4页
China Condiment
关键词
山核桃壳
色素
提取
稳定性
walnut shell
pigment
extraction
stability
