摘要
目的为生产各种食用品、化妆品、医药药品等色素新产品提供重要原料,研究橘子皮红色素的提取条件和稳定性。方法以水作提取剂,在室温下浸提24 h,用紫外分析法研究色素的稳定性。结果色素在330 nm处有最大吸收峰。该色素水溶性较好,pH值对色素的稳定性影响较大,但热稳定性良好。结论苯甲酸钠、柠檬酸、醋酸、蔗糖及葡萄糖等食品添加剂对色素无明显影响,淀粉对其影响较大,耐光性较差。氧化剂、还原剂中除抗坏血酸对色素的影响明显外,其他均无明显影响,金属离子对其影响较小。
Objective To provide importante bryopHyllum pinnatum for all kinds of new pigment used in food products,cosmetic and leechdom etc. Study on the stability of red pigment from orange peel and the condition of extraction. Methods Ethanol was used as the extractant in the extraction, and the pigment stability was investigated by UVspectrum. The optimum condition for ethanol extraction is.. distilled water was used as the extractant and it was extracted under room temperature for 24 h. Results The λmax for the pigment was 330 nm, which has good solubility in water, bad pH and light resistaance characteritice was observed,however. Some common food additive. Conclution Such as sodium benzoate, citrate, cane sugar, glucose, acetate, oxidizing agent, reducing agent, metallic ions have no effect on the stability of the pigment, starch has no effect on its stability.
出处
《国外医学（医学地理分册）》
CAS
2010年第2期93-95,共3页
Foreign Medical Sciences：Section of Medgeography
基金
广西壮族自治区教育厅课题(200609LX106)
广西壮族自治区百色市科学研究与技术开发计划第一批项目(百科计字[2006]10号)
关键词
橘子皮
红色素
提取
稳定性
orange peel
red pigment
extraction
stability
