摘要
天然色素安全,色泽浅淡,目前天然色素的稳定性得到逐步提高,产品应用更加方便安全,所以食品工业对色素的选择越来越趋向于天然食用色素。本文对天然色素的浸提、微波萃取、超临界流体萃取、超声波提取方法和超滤、吸附树脂及凝胶层析精制技术的研究进展进行了综述,并介绍了天然色素的发展、分类和性质特点。
Since the natural pigment with safety, health care, soft colour, convenient use and improved markedly in its stability, it is more and more applied in the food industry. In this review, the recent studies on the extraction and purification of natural pig- ment, such as normal solvent extraction, enhanced extraction by microwave and ultrasonic wave, Supercritical CO2 Fluid Extraction （SCFE）, purification by ultra filtration, absorbent resin and gel chromatography, were briefly summarized and compared. The classification and property of natural pigment were introduced. Its future development has been also doped out.
出处
《中国食品添加剂》
CAS
2008年第C00期198-201,共4页
China Food Additives
关键词
天然色素
提取
精制
natural
pigment
extraction
Purification
