| 从板栗壳中提取棕色素及棕色素理化性质的研究 |
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| 引用本文： | 陈忻,陈纯馨,张俊敏,陈梅芬. 从板栗壳中提取棕色素及棕色素理化性质的研究[J]. 食品科学, 2002, 23(11): 52-54 |
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| 作者姓名： | 陈忻 陈纯馨 张俊敏 陈梅芬 |
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| 作者单位： | 佛山科学技术学院理学院,佛山,528000 |
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| 摘 要： | 研究了从板栗壳中提取一种新的食用棕色素，用65％的乙醇溶液提取时，提取率为18.7%。该棕色素的理化性质实验表明：板栗壳棕色素的最大吸收波长为470nm，是一种水溶性色素，并有一定的耐光性及耐热性；K^ 、Cu^2 、Mg^2 、Zn^2 对色素无不良影响，Fe^3 、Al^3 使色素变色；葡萄糖使色素颜色稍褪。
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| 关 键 词： | 食用 板栗壳 提取 棕色素 理化性质 |
Study on Extraction of Brown Pigment From Chestnut Shells and Its Physicochemical Properties |
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| Chen Xin et al.. Study on Extraction of Brown Pigment From Chestnut Shells and Its Physicochemical Properties[J]. Food Science, 2002, 23(11): 52-54 |
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| Authors: | Chen Xin et al. |
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| Affiliation: | Chen Xin et al. |
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| Abstract: | A new food grade brown pigment extracted from chestnut shells had been studied. The total yield was18. 7% when extracted with 65% content alcohol solution. The results of physicochemical tests showed that the largest absorption spectrum of this pigment was 470nm. It was a kind of water dissolvable pigment, and had certain light and heat stability. Its color was changed by Fe3+ , Al3+ and decreased slightly by glucose, bub not harmfully affected by K+, Cu2 +, Mg2 + and Zn2 +. |
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| Keywords: | Chestnut shells Brown pigment Stability |
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