摘要
以大叶红草为实验原料,对大叶红草天然色素的提取工艺和稳定性进行研究。采用L(934)正交试验研究色素的最佳提取工艺;用紫外-可见分光光度分析法研究色素的稳定性。结果:得到常规法提取大叶红草红色素的优化工艺,蒸馏水为浸提剂,料液比1∶20;提取温度40℃;浸提次数3次,每次浸提时间是60min;结论:大叶红草色素为紫红色,颜色鲜艳,该色素适应pH(10≥pH≥4)较宽,光稳定性、耐氧化性较好,热稳定性、耐还原性较差,常用食品添加剂对色素的色泽无不良影响,Mg2+、Mn2+、Zn2+、Ca2+和低浓度的Cu2+对色泽无影响,Na+、K+和Fe3+有不良影响。
The extracting technics and the stability of the amaranth pigment extracted from stems and leaves of A ltermanthera dentata cv.Ruliginosa had been studied. L9（ 3^4） quadrature enhancing experiment and UV-Visible spectrum method had been set up in the research. Good yield of pigment could be obtained by water as extractant, solid-liquid ratio l：20（g/mL）, extracting temperature 40 ℃, extracting 3 times, and every time 60 rain. The kind of pigment could be applied to 10 ≥pH≥ 4 production. It had good light resistance and oxidation resisting property, the pigment had less resistance capability against heat and deoxidizing agent. Some common food additive and Mg^2＋、Mn^2＋、Zn^2＋、Ca^2＋ with lower concentration had less affect on its stability,Na^＋、K^＋and Fe^3＋ had ill affect.
出处
《食品研究与开发》
CAS
北大核心
2007年第7期75-79,共5页
Food Research and Development
关键词
大叶红草
色素
提取
稳定性
A ltermanthera dentata cv. Ruliginosa
pigment
extraction
stability
