| 微波辅助提取红枣红色素及其稳定性的研究 |
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| 引用本文： | 陈海华,李海萍,王星明.微波辅助提取红枣红色素及其稳定性的研究[J].食品研究与开发,2009,30(7). |
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| 作者姓名： | 陈海华 李海萍 王星明 |
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| 作者单位： | 1. 青岛农业大学,食品科学与工程学院,山东,青岛,266109
2. 农业部农产品质量安全监督检验测试中心,山东,青岛,266109 |
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| 摘 要： | 研究微波辅助提取、超声波辅助提取以及常规提取对红枣红色素提取率的影响.结果表明,与常规提取法相比,超声波辅助提取法对改善红枣色素提取率的效果不显著,而微波辅助提取法能明显提高红枣色素的提取率.通过正交试验确定微波辅助提取红枣色素的最佳工艺,即料液比为1:30,提取功率为420W,提取时间为20 min.研究温度、光照、酸碱度、食盐对红枣红色素稳定性的影响,结果表明红枣色素是一种稳定性比较好的天然色素.
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| 关 键 词： | 红枣 色素 微波辅助萃取 稳定性 |
MICROWAVE-ASSISTED EXTRACTION AND STABILITY OF RED JUJUBE PIGMENT |
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| CHEN Hai-hua,Li Hai-ping,WANG Xing-ming.MICROWAVE-ASSISTED EXTRACTION AND STABILITY OF RED JUJUBE PIGMENT[J].Food Research and Developent,2009,30(7). |
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| Authors: | CHEN Hai-hua Li Hai-ping WANG Xing-ming |
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| Abstract: | The effects of microwave extraction and ultrasonic extraction on the yield ratio of red jujube pigment were investigated. The results indicated that the ultrasonic wave had slight effect on the yield of pigment, while the microwave increasing the yield of pigment obviously, compared with traditional extraction. The influence of temperature, illumination, the pH value, the different level of salt solution on the stability of red jujube pigment was measured. The result indicated that the red jujube pigment was a good natural pigment with stable properties. |
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| Keywords: | red jujube pigment microwave-assisted extraction stability |
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