摘要
对白杜果肉黄色素的制备工艺及其稳定性进行初步研究。通过有机溶剂萃取法来制备白杜黄色素,其工艺条件为:料液比为1∶5的乙酸乙酯做提取剂,提取温度为60℃,提取时间为2h。研究表明该色素在pH=3～7、温度低于80℃和氧化剂的作用下皆较稳定,在日光照射和还原剂作用下稳定性差,几种常见金属离子除Fe3+、Cu2+外均对色素无明显的不良影响,葡萄糖、蔗糖等几种食品添加剂对色素亦无不良影响且柠檬酸能使色素增色。
The preparation process of yellow pigment from Euonymus bungeanus Maxim and its stability were introduced and studied. The pigment was prepared using organic solvent extraction method which was conducted at 60 ℃ for 2 h with the CH3COOC2H5 as the extraction solvent and the radio of material to extraction was 1 g： 5 mL. The stability study indicated that pH 3-7, temperature below 80℃ and effect of oxidant were the conditions under which the pigment would keep stable, while under direct sunlight or the effect of reductant, it would become unstable. Common metal ions except iron and copper ion and food addictives such as glucose and sucrose had no obvious negative effect on the pigment. The citric acid could enhance the color of the pigment.
出处
《食品研究与开发》
CAS
北大核心
2009年第3期173-177,共5页
Food Research and Development
基金
四川省科技厅重点科技项目(05JY029-150)
四川省重点学科建设项目(SZD0420)
关键词
白杜
黄色素
提取
稳定性
Euonymus bungeanus Maxim
yellow pigment
extraction
stability
