摘要
主要研究微波辅助提取仙人掌果红色素的最佳提取条件,并对红色素的稳定性进行了研究。通过单因素实验确定微波辅助提取仙人掌果红色素的最佳工艺条件为微波作用时间2min,微波功率119W,料液比1∶20,温度40℃,提取时间65min,仙人掌果红色素提取效果最好。pH,光照,氧化剂,还原剂对色素稳定性有显著影响,抗坏血酸的存在对色素的稳定性的影响不显著。
The aim of this study is to determine best conditions of microwave-assisted extraction pigments from cactus pear fruit and the stability of the red pigment was researched. The optimum conditions for microwave-assisted extraction pigments from cactus pear fruit is microwave 2 min, microwave power 119 W, 1∶20, temperature 40℃, extraction time 65 min determined by single factor experiments. pH, light, oxidant, reluctant has an effect on the stability of pigment and the presence of ascorbic acid effects on the stability of the pigment is not essential.
出处
《食品研究与开发》
CAS
北大核心
2014年第16期51-54,共4页
Food Research and Development
基金
东北农业大学实验中心开放资助项目
关键词
仙人掌果
色素
微波提取
稳定性
cactus pear fruit
pigment
microwave extraction
stability
