摘要
采用超声波法提取干红辣椒中的红色素,研究温度、光照、pH值、Vc、H2O2和Na2SO3溶液对辣椒红色素溶液稳定性的影响。结果表明:温度、光照、H2O2和NaSO3溶液对辣椒红色素稳定性影响较大,均可以加快红色素的降解,而pH值和Vc溶液对红色素提取液稳定性影响较小。
The capsanthin of hot pepper was extracted by ultrasound wave, and the effect of temperature, light, pH value, Vc solution, H2O2 solution and Na2SO3 solution on the stability of capsantin was determined in this study. The results showed that the eapsanthin stability was more affected by temperature, light, H2O2 solution and Na2SO3 solution than by pH value and Vc solution.
出处
《辣椒杂志》
2012年第4期34-36,共3页
Journal of China Capsicum
基金
公益性行业(农业)科研专项"干制辣椒品种优化及安全高效生产关键技术研究与示范"(200903025)
关键词
辣椒
红色素
稳定性
hot pepper
capsanthin
stability
