摘要
研究了荸荠皮中棕色素的提取条件以及食品中常用的几种食品添加剂(蔗糖、磷酸钠、苯甲酸钠、维生素C、亚硫酸钠等)对荸荠棕色素稳定性的影响。结果表明:以65%的乙醇作为浸提液,调pH值为2,80℃,提取率为80%;蔗糖、苯甲酸钠、维生素C的存在对荸荠皮棕色素几乎没有影响,而磷酸钠、亚硫酸钠的加入使色素颜色加深。通过实验为荸荠皮棕色素的开发利用提供理论依据。
Extracting conditions of brown pigment of water chestnut peel, as well as the effect of food additive including sucrose, sodium phosphate, sodium benzoate, vitamin C and sodium sulfite on the pigment were studied. The results indicated that extractive rate of pigment was 80% under the conditions of 65% alcohol as leaching liquid, pH 2 and 80℃, and sodium phosphate and sodium sulfite would darken the color of pigment. This study provided important knowledge for the development and utilization of brown pigment in water chestnut peel as well as the reclamation and utilization of waste materials.
出处
《中国酿造》
CAS
北大核心
2005年第10期17-19,共3页
China Brewing
关键词
荸荠皮棕色素
提取
稳定性
brown pigment of water chestnut peel
extraction
stability
