共查询到17条相似文献,搜索用时 140 毫秒
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介绍了辣椒红色素的结构性质,对辣椒红色素的提取方法和稳定性进行了综述。同时对辣椒红色素的应用前景进行了展望。 相似文献
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世界辣椒红色素的历史、现状及发展趋向 总被引:16,自引:1,他引:16
本文对世界辣椒红色素(Paprika Oleoresin)的历史、现状和发展趋向进行了详细的分析与总结,列出了目前世界辣椒红色素的主要产地、国家、主要生产厂商,并着重对南非(South Africa)、摩洛哥(Morocco)、津巴布韦(Zimbabwe)、匈牙利(Hungary)、印度(India)、西班牙(spain)和中国(China)的辣椒红色素进行了分析讨论,提出了中国辣椒红色素的产业发展的策略和取向。本文首次从世界区域性范围对辣椒红色素进行评述,引用大量国内外最新资料,对辣椒红色素的科研、生产和产业发展具有很高的参考价值。 相似文献
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辣椒红色素稳定性的初步研究 总被引:1,自引:0,他引:1
研究利用微波辅助有机溶剂法从红辣椒中提取了辣椒红色素,探讨了其在不同条件下稳定性变化的程度与规律,为其进一步开发应用打下了理论基础.结果表明:应用微波辅助有机溶剂法提取辣椒红素是完全可行的,所得产品的光谱特性及主要特征吸收峰均与辣椒红色素标准图谱基本吻合;辣椒红色素在90℃以下的稳定性较好,但辣椒红色素的耐光性较差,在自然光照条件下色素易分解,建议采用不透明材料包装产品进行避光保存.此外,pH值对辣椒红色素稳定性的影响较小;除Fe3+离子对辣椒红色素的稳定性有影响外,Ca2+、K+和Na+离子对辣椒红色素的稳定性无明显影响,且具有一定的护色效果,故最好避免Fe3+离子的介入. 相似文献
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辣椒的分析与综合利用 总被引:10,自引:0,他引:10
论述了辣椒碱的结构、生理作用及其提取方法;论述了辣椒色素、辣椒油的组成及应用,辣椒色素及其油的提取方法等,使辣椒制品可广泛用于医药、食品、化妆品、保健油品、天然抗氧化剂等方面。 相似文献
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红色非洲菊色素的提取及稳定性研究 总被引:7,自引:2,他引:7
报道了从红色非洲菊提取红色素的工艺方法,并研究了酸、光、热、部分食品添加剂、氧化剂、还原剂、金属离子对该色素稳定性的影响,结果表明该红色素化学性质比较稳定,为该色素的进一步开发利用提供了科学依据。 相似文献
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The effect of ascorbic acid, light, and storage on the stability of the pigments beta-carotene and capsanthin in red pepper (Capsicum annuum) powder has been elucidated by determining the amount of pigment in samples treated by various concentrations of ascorbic acid. Determination of pigment concentration has been performed after different storage times using high-performance liquid chromatography. The dependence of the concentration of pigments on the concentration of ascorbic acid, presence of light and the storage time has been assessed by stepwise regression analysis. The concentration of pigments decreased at longer storage time and increased at higher concentration of ascorbic acid, beta-carotene being more sensitive towards storage time and concentration of ascorbic acid than capsanthin. Interaction between the effects of light and storage time, and light and concentration of ascorbic acid has been established. 相似文献
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H. Morais P. Rodrigues C. Ramos E. Forgcs T. Cserhti J. Oliveira 《Molecular nutrition & food research》2002,46(5):308-310
The effect of ascorbic acid, light, and storage on the stability of the pigments β‐carotene and capsanthin in red pepper (Capsicum annuum) powder has been elucidated by determining the amount of pigment in samples treated by various concentrations of ascorbic acid. Determination of pigment concentration has been performed after different storage times using high‐performance liquid chromatography. The dependence of the concentration of pigments on the concentration of ascorbic acid, presence of light and the storage time has been assessed by stepwise regression analysis. The concentration of pigments decreased at longer storage time and increased at higher concentration of ascorbic acid, β‐carotene being more sensitive towards storage time and concentration of ascorbic acid than capsanthin. Interaction between the effects of light and storage time, and light and concentration of ascorbic acid has been established. 相似文献