摘要
以新鲜菠菜、橘皮、番茄为原料,采用溶剂萃取法提取叶绿素、橘黄素、番茄红素,以吸光度为判断指标,研究了温度、光照、pH及金属离子对3种天然色素稳定性的影响。结果表明:橘皮色素稳定性较好,较耐热和耐光,p H稳定性较好;叶绿素耐热性和耐光性较差,酸性条件下较稳定;番茄红素稳定性最差,有一定的耐热性,不耐光,光照和紫外光下都易分解,不耐酸碱,酸性条件更不稳定。3种色素抗Mg^(2+)、Na^+、Ca^(2+)等3种金属离子干扰能力较强,Cu^(2+)、Fe^(3+)对3种色素稳定性影响较大。
Using absorbance as the judgement index,the factors including temperature,light,p H and metal ions on the stability of three kinds of natural pigments,which extracted from spinach,orange peel and tomato by solvent extraction,Results showed that the orange pigment had good stability in a strong heat,light and p H resistance,chlorophyll was weak in light and heat resistance,it had good stability in acidic conditions,the lycopene had worst stability,which was stable to heat,but the light and p H have significantly affect to its stability,that was easy to break down on light and ultraviolet light and especially unstable in acidic conditions. Na＋,Mg2＋,Ca2＋ were less effect on the stability of three kinds of pigments,but Cu3＋,Fe3＋ have significantly affect to their stability.
出处
《中国食物与营养》
2016年第10期39-42,共4页
Food and Nutrition in China
关键词
叶绿素
橘黄素
番茄红素
提取
稳定性
chlorophyll
orange pigment
lycopene
extraction
stability
