摘要
对马铃薯紫色素的提取及其理化稳定性进行了研究。通过正交实验得到马铃薯紫色素的最佳提取条件为:温度为30℃、时间为60min、料液比为1:20、溶剂为80%乙醇。在对其稳定性进行研究时发现:马铃薯紫色素对温度特别敏感,小于30℃的情况下相对比较稳定;在pH=6左右的条件下稳定;光照会破坏色素的稳定性;葡萄糖和蔗糖对色素的影响不是很大;该色素的抗氧化还原性不是很好,特别是耐氧化性较差。金属离子对色素稳定性的影响主要表现为:Fe3+对色素的影响最大,其次是Cu2+对色素有一定的影响,K+和Al3+对色素的影响不大。
The extraction of potato purple pigment and its physics and chemistry stability were studied.Through orthogonal test,the optimal condition for potato purple pigment extraction was：30℃, time 60min, material-liquid ratio 1：20,80% alcohol.The result of stability showed that, potato purple pigment was sensitive to temperature, it was stable under 30℃ and in the condition of pH 6.The light could destruct its stability.The effects of glucose and sucrose were not very big.The anti-oxidized reducibility of pigment was not very good, specially the oxidative resistance.The effect of metal ion on pigment stability was： the effect of Fe^3＋ was the biggest, next was Cu^2＋ , K^＋ and Al^3＋ were not big.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第9期265-267,270,共4页
Science and Technology of Food Industry
关键词
马铃薯
色素
提取
稳定性
potato
pigment
extraction
stability
