龙虾红色素提取工艺及性质的研究

The Extraction and Characteristics of Chinese Lobster Red Pigment

运用4种方法进行了从龙虾壳中提取龙虾红色素的试验,并研究了龙虾红色素的性质。实验结果表明,该色素不溶于水,无毒性,体系pH值的改变对其稳定性有影响,色素对Fe3+、Cu2+敏感,一些常用的食品添加剂不会使其稳定性下降,而维生素C、异Vc钠的加入还可以提高其稳定性。

Four different methods were adopted to extract Chinese lobster red pigment and its properties were reported. Results showed that the red pigment was of no poison, not dissolvable in water and sensitive to Fe3+ and Cu2+. Its stability changed with the pH values and increased with the addition of vitamin C and sodium isoascorbate, but it was not affected by the addition of other common food additives.