摘要
通过对"果桑1"、"果桑2"、"乔桑"和"饲料桑"4个品种鲜果中色素提取条件的研究,确定了桑椹色素测定的最大吸收波长为535nm;通过提取条件的正交优化,确定最佳提取条件为:提取温度20℃,浸提时间0.5h,液料比4:1,酸醇比35%;对桑葚色素的稳定性测定表明:桑葚色素对酸、热比较稳定,对碱、氧化剂、还原剂和光的稳定性较差。
The paper studied the pigment extracting on four kinds of fresh fruits of No.1 fruit mulberry, No.2 fruit mulberry, tall tree mulberry and fodder mulberry, it was made sure that the maximum absorption wavelength for measuring mulberry pigment is 535 nm. Through the test of orthogonality optimization, the best extracting condition is as follows： The extracting temperature is 20 ℃, extraction time is 0.5 h,the ratio of liquid to solid material is 4：1, acid to alcohol is 35%. The measurement of mulberry stability showed that the mulberry pigment is stable to acid and heat, but changeable to alkali, oxidizer, reducing agent and light stability.
出处
《食品科技》
CAS
北大核心
2013年第1期296-299,共4页
Food Science and Technology
基金
河南省科技厅科技攻关项目
关键词
桑葚
色素
提取
稳定性
mulberry
pigment
extraction
stability
