| 桃花红色素的提取工艺及稳定性研究 |
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| 引用本文： | 耿明江,晁淑军,倪天军.桃花红色素的提取工艺及稳定性研究[J].食品研究与开发,2007,28(10):189-192. |
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| 作者姓名： | 耿明江 晁淑军 倪天军 |
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| 作者单位： | 新乡医学院化学教研室,河南,新乡,453003 |
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| 摘 要： | 研究桃花红色素的提取工艺和稳定性。实验表明，该色素易溶于水、乙醇等极性较强的溶剂；在酸性条件下，色泽稳定且对K^＋、Mg^2＋、Al^2＋、Ca^2＋,Cu^2＋等离子均有较好的稳定性；对蔗糖、味精等的稳定性较好，但对阳光、热、氧化剂、还原剂和高浓度加碘食盐的稳定性一般。
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| 关 键 词： | 桃花 红色素 提取工艺 稳定性 |
| 修稿时间： | 2007-06-07 |
EXTRACTION TECHNOLOGY AND ITS STABILITY OF RED PIGMENT FROM PEACH BLOSSOM |
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| GENG Ming-jiang,CHAO Shu-jun,NI Tian-jun.EXTRACTION TECHNOLOGY AND ITS STABILITY OF RED PIGMENT FROM PEACH BLOSSOM[J].Food Research and Developent,2007,28(10):189-192. |
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| Authors: | GENG Ming-jiang CHAO Shu-jun NI Tian-jun |
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| Affiliation: | Department of Chemistry, Xinxiang Medical University, Xinxiang 453003, Henan, China |
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| Abstract: | To study the extraction technology and its stability of red pigment from peach blossom. The results showed that the pigment was soluble in water and ethanol, and it was stable to acid, sucrose, monosodium glutamate. Some metal ions had the function of color increase. But the sun, heat, oxidant, reductant, iodized salt had the negative effect to its stability. |
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| Keywords: | peach blossom red pigment extraction technology stability |
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