摘要
以茄子皮为原料,采用微波辅助法提取红色素,研究了pH值、光照、加热条件以及食品添加剂对茄子皮红色素的稳定性的影响。实验结果表明茄子皮红色素水溶性好,在酸性溶液中稳定,对光有一定耐受性,但对热的稳定性较差。氧化剂、还原剂以及金属离子对茄子皮红色素稳定性均有不同的影响。
Pigment was extracted from eggplant peel by microwave - assisted extraction. The effect on the stability of the pigment caused by pH, light, heat and food additives were studied. The result showed that the pigment had a good watersolubility and light fastness. It was stable in acidic solvent, but unstable in heat. Oxidant, reductant and metal ions had effect on the stability of eggplant peel pigment. Key words：
出处
《粮油食品科技》
2009年第3期47-49,共3页
Science and Technology of Cereals,Oils and Foods
关键词
茄子皮
红色素
稳定性
eggplant peel
pigment
stability
