摘要
对冰糖橙皮色素的提取条件以及温度、pH、光照、氧化剂、还原剂、金属离子等对冰糖橙皮色素稳定性的影响进行了系统研究。结果表明,料液比1:8(g/mL)、60℃恒温、95%乙醇(pH5.0)浸提6 h,色素提取率达35.76%。色素在pH值2￣8,温度60℃以内比较稳定;光照能加快色素降解;K+、Na+、Mg2+、Zn2+对色素有一定的增色护色作用;而Cu2+对色素色泽无影响,Ca2+对其有不良影响,色素对氧化剂和还原剂耐受力较强,食品添加剂对色素无影响。因此,冰糖橙皮色素作为食用色素具有很好的开发价值。
The systematical study has been performed on the extraction conditions of pigment from Bingtang Orange peel,as well as the effects oftemperatures,pH,sunlight,oxidizing agent,reducing agent,metallic ions on its stability.Results showed that high yield of pigment could be obtained by the extraction with 95 % alcohol solution（pH 5.0）for 6 h at 60 ℃ and a solid-liquid ratio of 1：8（g/mL）.The pigment has good heat resistance at pH 2-8.Its degradation would be accelerated by the influence of sunlight.Such metallic ions as K^＋,Na^＋,Mg^2＋,Zn^2＋ showed a certain increment effect on t he color,Cu^2＋ had no effect on color of pigment,while Ca2＋ had negative effect.The pigment has better endurance capability against oxidizing agent and reducing agent.Additive had no effect on pigment.So it has the bestvalue as edible pigment.
出处
《食品研究与开发》
CAS
北大核心
2008年第1期14-17,共4页
Food Research and Development
基金
中南林业科技大学青年科学研究基金
关键词
冰糖橙皮色素
提取
稳定性
peel of Bingtang orange pigment
extraction
stability
