| 玫瑰花色素的提取与稳定性研究 |
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| 引用本文： | 冯文婕,万建峰.玫瑰花色素的提取与稳定性研究[J].浙江化工,2013(12):13-17. |
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| 作者姓名： | 冯文婕 万建峰 |
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| 作者单位： | 浙江经贸职业技术学院,浙江杭州310018 |
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| 摘 要： | 用单因素法和正交试验法研究玫瑰花色素的提取工艺及其稳定性。结果表明，影响提取的因素分别为pH〉料液比〉乙醇浓度〉温度；最佳提取工艺为：pH=2，料液比1：10，乙醇浓度为70％，提取温度为65℃。玫瑰花色素在弱酸性、中性及弱碱性环境中、在低于70℃或光照条件下具有较好稳定性，且柠檬酸、蔗糖、食盐等常见食品添加剂对色素无影响。
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| 关 键 词： | 玫瑰花 色素 提取 正交实验 稳定性 |
The Study on the Extraction of Rose Pigment and its Stability |
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| FENG Wen-jie,WAN Jian-feng.The Study on the Extraction of Rose Pigment and its Stability[J].Zhejiang Chemical Industry,2013(12):13-17. |
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| Authors: | FENG Wen-jie WAN Jian-feng |
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| Affiliation: | (Zhejiang Economic ＆ Trade Polytechnic, Zhejiang Hangzhou 310018, China) |
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| Abstract: | The extraction process and its stability of rose pigment were studied by single factor method and orthogonal experiment. The results showed that the factors affecting the extraction were pH〉ratio of material to liquid 〉the concentration of ethanol 〉temperature. The optimum conditions were as follows： pH =2, the ratio of material to liquid was 1：10, the concentration of ethanol was 70%, the extraction temperature was 65 ℃. The rose pigment had good stability under the condition of weakly acidic, neutral or weakly alkaline, below 70℃ and illumination. Citric acid, sugar, salt and other common food additive had no effect on pigment. |
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| Keywords: | rose pigment extraction orthogonsl experiment |
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