共查询到19条相似文献,搜索用时 230 毫秒
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红枣果中含有的色素是一种重要天然色素资源,可广泛应用于食品、制药、化妆品等行业。利用微波超声波提取技术提取红枣素,具有时间短、效率高、提取量高等优点,本文研究利用微波超声波技术对红枣色素提取工艺进行研究,研究发现:利用超声波-微波协同萃取法提取红枣素工艺的最佳提取条件:超声波频率50Hz,微波功率为560W,萃取时间为40s,提取最佳次数为3次。 相似文献
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对从残次枣中提取红色素及其稳定性进行了研究,结果表明:枣红素的最大吸收波长在656 nm处,最佳提取条件是最佳提取条件是在0.01 mol/L的NaOH,70℃,超声波提取1.5 h;对大枣红色素的稳定性分析中发现,该色素对光和热稳定;pH对大枣红色素的稳定性影响明显,在pH11附近色素的稳定性较好;金属离子K+、Na+、Fe3+、Mg2+对该色素的稳定性较好。 相似文献
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天然黑豆红色素的研究进展 总被引:1,自引:0,他引:1
天然食品色素是最近20多年来受到广泛关注的一类食品添加剂.黑豆红色素是从黑色大豆种皮中提取的花色苷类色素,是一种安全、无毒的天然食用色素,具有抗氧化作用、延缓衰老作用、保肝作用、抗肥胖、降血脂等重要的生物活性.目前,黑豆红色素的提取方法主要有:盐酸-乙醇提取法、微波辅助法、超声辅助法等,应用大孔吸附树脂纯化工艺进行精制.黑豆红色素包括矢车菊素-3-葡萄糖苷、飞燕草素-3-葡萄糖苷和矢车菊素-3-半乳糖苷三种花色苷,主要着色成分为矢车菊素-3-半乳糖苷.黑豆红色素已经列入我国食品添加剂(GB2760-1996).文章参考国内、外最近5年来的最新研究成果,综述了黑豆红色素提取方法、纯化工艺、化学结构、理化性质和生物活性,对黑豆红色素的综合开发具有一定的参考价值. 相似文献
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葵花籽壳色素的提取及稳定性研究 总被引:2,自引:0,他引:2
以黑色葵花籽壳为原料,用加酸乙醇溶液浸泡提取天然红色素,并从光、温度、pH值、糖类、金属离子以及常用食品添加剂的影响等方面对色素的稳定性进行了研究.实验证明,葵花籽壳色素属花色苷类,可以适用大多数食品,是一种值得开发的天然食用色素资源. 相似文献
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Natural Colorant from Marigold-Chemistry and Technology 总被引:4,自引:0,他引:4
Natural pigments offer an alternative to synthetic dyes, but for successful application, an understanding of the chemical and physical properties of the pigment is essential. With the growing legislative restrictions on the use of synthetic colors, a reappraisal of natural plant pigments is taking place with a view to use them as possible colorants in foods. For natural pigments to be accepted as food colorants, legal sanction is a must. With the application of new innovations, natural pigments can become more cost effective and increase their competitiveness against certified dye and dye products. Marigold flowers, which are yellow to orange red in color, are a rich source of lutein, a carotenoid pigment. This pigment has acquired greater significance because of its antioxidant property and for its eye health protection. Although marigold flower extract has been used in veterinary feeds, the potential use of marigold as a natural food colorant has not been exploited to the full extent due to the lack of information on its safety, stability, and compatibility in foods. This article deals with the chemistry, processing, and stability of the pigment and its applications. 相似文献
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天然玫瑰茄红色素研究进展 总被引:3,自引:0,他引:3
天然食品色素是最近20多年来受到广泛关注一类食品添加剂,玫瑰茄红色素是从玫瑰茄花萼中提取花色苷类色素,是一种安全、无毒天然食用色素,具有抗氧化、保肝、降血脂、降血压等重要生物活性。目前,玫瑰茄红色素提取方法主要有:盐酸―乙醇提取法、微波辅助法、膜技术提取法等,并应用大孔吸附树脂纯化工艺进行精制。玫瑰茄红色素包括矢车菊素–3–葡萄糖苷、飞燕草素–3–葡萄糖苷、矢车菊素–3–接骨木二糖苷和飞燕草素–3–接骨木二糖苷四种花色苷,主要着色成分为后两者。我国已批准玫瑰茄红色素可作为食品添加剂使用[GB/T12493–1990(08.125)]。该文综述玫瑰茄红色素提取方法、纯化工艺、化学结构、理化性质和生物活性等,对该红色素综合开发具有一定参考价值。 相似文献
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Food colorants: anthocyanins 总被引:6,自引:0,他引:6
F J Francis 《Critical reviews in food science and nutrition》1989,28(4):273-314
Interest in food colorants as shown by the number of patents has doubled in recent years with natural pigments outnumbering synthetics by five to one. The natural colorant area can be subdivided into anthocyanins, betalains, chlorophylls, carotenoids, flavonoids, polyphenols, Monascus, hemes, quinones, biliproteins, safflower, turmeric, and miscellaneous. All involve different groups of chemical compounds which may be used directly as colorants, or may be chemically modified to produce different hues or increased stability. All usually involve a method of collection, extraction, purification, possibly stabilization, and formulation. A variety of hues can be obtained ranging from green through yellow, orange, red, blue, and violet, depending on the source of colorant. Similarly, water or oil-soluble formulations can be prepared depending on the type of colorant. 相似文献
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Black rice was used to produce anthocyanins, an important natural red food colorant. Integrated methods for extraction and purification of anthocyanins were investigated. Four solvents and 6 adsorbents were used for extraction and purification, respectively. Acidified 70%(v/v) ethanol resulted in the highest anthocyanin extract concentration of 461.72 mg/L. Amberlite XAD7HP had the highest adsorption capacity of 0.406±0.010 mg/g of adsorbent and desorption capacity of 0.252±0.016 mg/g of adsorbent. Acidified ethanol effectively eluted anthocyanin pigments from Amberlite XAD7HP at a concentration of 60%(v/v). Experimental adsorption data best fit to pseudosecond-order kinetic and Langmuir isotherm models. Purification parameters were optimized through dynamic adsorption/desorption experiments with Amberlite XAD7HP. The concentration of sugars (impurities) decreased from an initial 452.78 μg/mL to 169.75 μg/mL after purification. 相似文献
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真菌色素是一个极具应用潜力的食用色素来源。一株从银杏枝条分离的内生真菌SX01,能产生大量的红色素,经鉴定该菌属于产紫青霉(Penicillium purpurogenum)。该菌在PDA液体培养基中静置培养后,经过离心、过滤可得到红色素,该色素为水溶性色素。通过分析红色素特征吸光值的变化,研究了光照、pH、温度、金属离子对该红色素稳定性的影响。结果表明,色素溶液对温度和光照较为敏感,色素在温度〈60℃的稳定性较高,但当温度上升至80℃以上后,色素稳定性较差。色素对光照较为敏感,长时间光照可以使色素色价大幅度下降,影响色素品质。该色素对pH是稳定的,色素提取液在pH10时色价甚至有所增高。金属离子对该色素稳定性影响较小,Zn2+有一定的增色效果,Cu2+、Al3几乎无影响,Fe2+和Fe3+对其有不良影响。 相似文献
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建立了海南野生仙人掌果实中红色素提取的最佳工艺条件,并对提取的红色素的稳定性进行了研究,为利用仙人掌果开发天然色素提供理论依据。红色素的提取工艺条件为:70%的乙醇溶液作为溶剂,提取温度为50℃,提取体系的料液比为1∶20,提取pH5.0,提取时间1h。稳定性实验结果表明:仙人掌果红色素在pH3~5时红色素较稳定,色素随着光照的天数、氧化剂、还原剂浓度增加稳定性变差,红色素对金属离子Na+、Mg2+较稳定,而对Zn2+、Sn2+、Fe3+、Cu2+、Pb2+较不稳定。 相似文献