摘要
研究了超声波法提取茄子皮天然红色素的工艺条件和理化性质。结果表明,超声波提取天然红色素的最佳工艺条件是:料液比为1∶6,浸提温度为70℃,浸提时间为30min。紫茄红色素在可见光区的最大光吸收波长为530nm,在弱酸性、中等温度、避光条件下稳定;紫外线、常见食品添加剂蔗糖和乙酸对该色素都具有增色作用;氧化剂对其影响较小,但还原剂对其有较大影响,并且还会使色素产生白色沉淀。
The paper studies the process of conditions and physicochemical properties of the red pigment which were extracted from purple eggplant peel by the method of ultrasonic. The results showed that the best technology were obtained as follows： the ratio of material to solvent 1 ： 6 at 70 ℃ for 30 min. The maximum absorption was observed at wavelength 530 nm, it was stable to weak acid and medium temperature and standing away from the sunlight; ultraviolet irradiation and sucrose and acetic acid can protect its color while ultraviolet irradiation has stronger effect, oxidation has little effect to it. It was poor resistant and causes white sediment to reduction.
出处
《农产品加工（下）》
2008年第2期12-14,18,共4页
Farm Products Processing
基金
安徽工程科技学院全日制本科生科研资助(2007XS026)。
关键词
超声波
茄子皮
红色素
eggplant peel
ultrasonic extraction
red pigment
