摘要
目的 为柿子资源进行综合利用和深加工,对柿子红色素的微波提取和稳定性进行研究。方法 利用微波辐射提取法,用紫外分析法研究色素的稳定性。结果 得到微波萃取的适宜工艺条件是以pH=8的柠檬酸 磷酸氢二钠的水溶液,原料与水的质量比为1∶6,微波辐射功率为800W,辐射时间180s。结论 该色素属多酚类水溶性色素,适应pH较宽,尤其以中性和弱碱性介质效果较佳。光、热稳定性好,对大多数食品添加剂影响不大。对氧化剂不稳定,对还原剂较稳定,毒理学实验显示安全性高,是一种很有开发前景的食用色素新品种。
Aim The microwave extraction of red pigment from the persimmon and its physicochemical properties and stability have been studied. Methods UV spectrum methods have been set up in the research. Results The optimum condition for microwave extracting is water as extractant,radio of material to extractant is 1 g∶6 mL,microwave power is 800 W and microwave irradiation time is 180 s.Conclusions The kind of pigment could be applied to pH>6 food ,and present best color in base media. It has good light resistance,heat resisting property ,some common food additive has no affect on stability.The pigment has less resistance capability against oxidizing agent-H_2O_2,and has better endurance capability against reducing agent-Na_2SO_3.
出处
《西北大学学报（自然科学版）》
CAS
CSCD
北大核心
2004年第6期677-679,共3页
Journal of Northwest University（Natural Science Edition）
基金
陕西省自然科学基金资助项目(B19)
关键词
柿子
红色素
微波提取
稳定性
persimmon
red pigment
microwave extraction
stability
