| 油桃果皮红色素的微波提取工艺及特性研究 |
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| 引用本文： | 魏亚冉.油桃果皮红色素的微波提取工艺及特性研究[J].中国食品添加剂,2007(1):73-76. |
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| 作者姓名： | 魏亚冉 |
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| 作者单位： | 南阳师范学院生命科学与技术学院,河南,473061 |
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| 摘 要： | 对油桃皮红色素的微波提取及理化特性进行了研究,结果表明,该色素为水溶性多酚类花色素,在不同的pH环境下显示不同的颜色;其耐热性、耐光性、耐酸、耐糖、耐还原性较好;但耐氧化性、耐碱性较差;Fe3 对色素有破坏性。研究还表明,该色素的提取宜在酸性介质中进行,酸性条件下其综合稳定性较优,有较高的利用价值。
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| 关 键 词： | 油桃 红色素 微波提取 理化性质 |
| 文章编号： | 23710334 |
| 修稿时间： | 10 12 2006 12:00AM |
Research of microwave extraction technology and properties of nectarine fruit red pigment |
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| WEI Ya-ran.Research of microwave extraction technology and properties of nectarine fruit red pigment[J].China Food Additives,2007(1):73-76. |
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| Authors: | WEI Ya-ran |
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| Affiliation: | Institute of Life Science and Technology, Nanyang Normal College, Nanyang 473061 |
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| Abstract: | Micro-wave extraction and some properties of blackbean red pigment have been studied in the paper.Result showed they belong to anthocyanidin,soluble in water,stable against heat treatment,light,acid and sugar concentration.meanwhile,tolerant to reduction,but sensitive to alkaline,oxidation and Fe~ 3 .The research also showed that acid medium is favorable for extraction.The pigments have more general stability in acid medium. |
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| Keywords: | nectarine fruit red pigment microwave extraction properties |
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