摘要
通过正交试验确定提取花生壳黄色素的最佳条件,并对其稳定性进行研究。确定超声波水提取花生壳中黄色素的最佳条件为:料液比1:20(g/mL),提取时间30 min,提取频率100 kHz,提取次数为3次。探讨光照、温度、酸度、氧化还原剂、金属离子及常用食品添加剂蔗糖、维生素等对黄色素稳定性的影响,结果表明,所提取的色素在水溶液中具有一定的稳定性。
The extraction technology of pigment from peanut shell was optimized by L9 （34） orthogonal test. And the stability of the pigment was studied in this paper. The results showed that the optimum condition was ： mass ratio of solid and solvent was 1：20 （g/mL）, ultrasonic frequency was 100 kHz, peanut shell was extracted 30 min for 3 times. The stability of the pigment for light, temperature, pH, reductant-oxidant, metal ion and food additives common in food, and vitamin etc. were study, the rensuhs shoWed that the pigment has good stability
出处
《食品研究与开发》
CAS
北大核心
2013年第2期34-36,共3页
Food Research and Development
关键词
花生壳
黄色素
超声波
稳定性
peanut shell
yellow pigment
ultrasound extraction
stability
