摘要
研究水溶性橘黄素提取工艺及其稳定性,旨在促进水溶性橘黄素的综合利用。通过单因素试验和正交试验确定从橘皮中提取水溶性橘黄素的最佳工艺:料液比1∶5(g∶mL),温度50℃,提取时间2.0h。在此最佳条件下,橘黄素提取液的吸光度值为2.661。稳定性试验表明:温度、金属离子、常见食品添加剂、常见氧化剂对水溶性橘黄素影响不大。
The extraction technology and stability of water-soluble orange pigment was studied to promote the comprehensive utilization of watersoluble orange pigment.Through single factor and orthogonal experiment,the optimized extraction condition was determined：solid-liquid ratio 1：5 （g：ml）,temperature 50 ℃,extraction time 1.5 h.Under this condition,the absorbance value of orange extract was 2.661.Stability tests showed that the temperature,metal ion,common food additives and oxidants had little effect on water-soluble orange pigment.
出处
《中国酿造》
CAS
2014年第7期122-125,共4页
China Brewing
基金
安徽省高等学校省级质量工程项目(20101091)
关键词
水溶性
橘黄素
提取
稳定性
water-soluble
orange pigment
extraction
stability
