| 银杏叶黄色素提取及稳定性研究 |
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| 引用本文： | 文赤夫,向小奇,刘旋,桂克印,夏凯,杨通. 银杏叶黄色素提取及稳定性研究[J]. 食品科学, 2010, 31(8): 43-45. DOI: 10.7506/spkx1002-6300-201008010 |
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| 作者姓名： | 文赤夫 向小奇 刘旋 桂克印 夏凯 杨通 |
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| 作者单位： | 1.吉首大学生物资源与环境科学学院 2.吉首大学城乡资源与规划学院 |
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| 基金项目： | 湖南省教育厅项目(07C529) |
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| 摘 要： | 为充分利用银杏资源，增加其经济附加值及为寻找新的天然食品着色剂提供依据，从提取剂选择、液料比、提取温度、时间等条件对银杏叶黄色素的提取工艺及色素的耐光、热、pH 的稳定性进行研究。结果表明，该色素的石油醚溶液在可见区445nm 处有最大吸收；适宜的提取工艺条件为：以乙酸乙酯对石油醚的体积分数为70% 的混合溶剂、液料比25:1(mL/g)、提取温度40℃、提取时间30min，以此方法提取4 次较为彻底；经初步纯化的得率为3.0%，色价20.49。稳定性研究结果表明，银杏叶黄色素对光不稳定，宜避光保存；该色素在60℃以下加热1h 降解率较小，但在70℃加热1h 降解率较大；该色素在弱酸和弱碱条件下较稳定。
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| 关 键 词： | 银杏叶 天然色素 提取工艺 稳定性 |
| 收稿时间： | 2009-06-05 |
Extraction and Stability of Yellow Pigments from Ginkgo biloba Leaves |
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| WEN Chi-fu,XIANG Xiao-qi,LIU Xuan,GUI Ke-yin,XIA Kai,YANG Tong. Extraction and Stability of Yellow Pigments from Ginkgo biloba Leaves[J]. Food Science, 2010, 31(8): 43-45. DOI: 10.7506/spkx1002-6300-201008010 |
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| Authors: | WEN Chi-fu XIANG Xiao-qi LIU Xuan GUI Ke-yin XIA Kai YANG Tong |
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| Affiliation: | 1. College of Biology and Environmental Sciences, Jishou University, Jishou 416000, China；2. College of Resources and Planning Sciences, Jishou University, Zhangjiajie 427000, China |
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| Abstract: | To make full utilization of Ginkgo biloba leaf resource,enhance its added value and provide experimental reference for exploration of natural food colorants,critical parameters affecting extraction of yellow pigments from Ginkgo biloba leaves including extraction solvent kind,liquid/material ratio and extraction time and temperature were investigated by orthogonal array design and the light,temperature and pH stability of the product obtained were evaluated.Results indicated that the pigments dissolved in p... |
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| Keywords: | Ginkgo biloba leaves natural pigment extraction process stability |
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