摘要
采用超声波法、酸化乙醇法和大孔树脂法3种方法提取红树莓色素,通过正交实验确定了每种方法的最佳提取工艺参数,并对红树莓色素的稳定性进行了初步研究。结果表明,酸化乙醇提取法提取红树莓色素的得率最高,大孔树脂法红树莓色素纯度高;红树莓色素在酸性pH下色彩较好,同时具有较好的耐热性和光稳定性。
Three methods, ultrasound extraction, acidified ethanol and resin were applied to extract pigment from red raspberry, and the optimal extraction conditions were determined by orthogonal array design. Result indicated that using acidified ethanol method, the pigment extracting from red raspberry was the highest;using resin method, the pigment is of highest purity. The stability of pigment of raspberry was studied too. Result prove that the pigment has brightly colored in low pH, high fever stability and light stability.
出处
《食品研究与开发》
CAS
北大核心
2014年第4期69-71,共3页
Food Research and Development
关键词
红树莓
色素
提取方法
稳定性
red raspberry
pigment
extraction method
stability
