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紫甘薯色素提取条件及稳定性研究 被引量:7

Extraction and Stability of Anthocyanin from Purple Sweet Potato
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摘要 采用正交试验对紫甘薯花色苷的提取条件进行优化,重点研究了紫甘薯花色苷在不同条件下的稳定性。结果表明:紫甘薯花色苷具有一般花色苷类色素的光谱特性,最佳提取条件:在0.1%的盐酸水溶液中以料液比1:30于60℃水浴中提取1h,效果最好。紫甘薯花色苷在酸性、中性和碱性条件下分别呈现红色、紫色和蓝色,对氧化剂、还原剂和甘薯常规护色剂比较敏感,对山梨酸钾和金属离子比较稳定,冷冻干燥有利于紫甘薯全粉色素的保存,紫甘薯花色苷是一种提取优质天然色素的上好原料。 In this paper, the optimum extracting condition of anthocyanin from purple sweet potato and its stabilitiy were studied.The results showed that this kind of anthocyanin had spectral characteristics of the general anthocyan pigment. The optimum conditions of extracting were as follows: using 0.1% hydrochloric acid as extracting solution, the anthocyanin was extracted at 60℃ waterbath for 1h,with raw material-to-0.1% HCl ratio 1:30.The colors of anthocyanin in acidic, neutral and alkaline solution were red, purple and blue, respectively. The anthocyanin was sensitive to the oxidant, reducing agent and color protectant in common sweet potato,and was stable to potassium sorbate,metal ions and freeze -drying. Purple sweet potato might be a good source of extracting natural anthocyan.
出处 《食品与发酵科技》 CAS 2010年第4期56-60,共5页 Food and Fermentation Science & Technology
基金 四川省统筹城乡发展科技行动重大科技计划(项目编号:2009NZ0077)
关键词 紫甘薯 花色苷 提取条件 稳定性 purple sweet potato anthocyanin extracting condition stability
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