摘要
采用溶剂浸泡法从红白锦鲤皮肤、尾鳍、鳞片红色部分提取红色素,并研究不同有机物对红色素稳定性的影响。结果表明:淀粉、乳糖、柠檬酸、蔗糖、草酸、苯甲酸对红白锦鲤红色素具有保护作用,且作用依次增强;苦味酸、肌醇、水杨酸、纤维素粉、葡萄糖、反丁烯二酸对红色素具有破坏作用,且作用依次减弱。
Pigment was extracted frum the skin, caudal fin, scale of ornamental carp by organic solvent immersion. The effects of organic compounds on the stability of the pigment were studied. The results showed that carotnoid, as the total pigment in ornamental carp. had spectral absorption peaks at 400-600rim. Amylum, lactose, citric acid, sucrose, oxalic acid and benzoic acid protected the pig,nent, and the protective effect increased with the order; while picric, inositol, salicylic acid, cellulose, glucose and fumaric acid destroved the pigment in red-white ornamental carp, and the destructive effect decreased with the order.
出处
《水产学杂志》
CAS
2009年第4期23-26,共4页
Chinese Journal of Fisheries
关键词
有机物
红色素
稳定性
红白锦鲤
organic compound
pigment： stability
red-white ornamental carp（Cyprinus carpio L）
