| 橘皮水溶性黄色素的提取及性能研究 |
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| 引用本文： | 袁月莲,王艳丽,史美丽,刘锦梅,张玉娜. 橘皮水溶性黄色素的提取及性能研究[J]. 现代食品科技, 2004, 20(1): 57-58 |
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| 作者姓名： | 袁月莲 王艳丽 史美丽 刘锦梅 张玉娜 |
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| 作者单位： | 莱阳农学院理学院,莱阳,265200 |
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| 摘 要： | 以橘皮为原料,水为溶剂浸提得橘皮水溶性黄色素,并对色素的性能进行了研究。结果显示,该色素的最大吸收波长为max=282nm,折光率nD20=1.3373,比旋光度[a]D20=0。橘皮水溶性黄色素对光稳定,对热的稳定性较差。弱酸及中性环境条件、多种金属离子、常见的食品添加剂、氧化剂、还原剂对其稳定性影响不明显。
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| 关 键 词： | 橘皮 水溶性黄色素 性能 |
| 文章编号： | 1007-2764(2004)01-0020-057 |
| 修稿时间： | 2003-10-31 |
Study on Extraction Artifice and Stability of Water-soluble Yellow Pigment in Orange Skin |
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| Yuan Yuelian,Wang Yanli,Shi Meili,Liu Jinmei,Zhang Yuna. Study on Extraction Artifice and Stability of Water-soluble Yellow Pigment in Orange Skin[J]. Modern Food Science & Technology, 2004, 20(1): 57-58 |
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| Authors: | Yuan Yuelian Wang Yanli Shi Meili Liu Jinmei Zhang Yuna |
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| Abstract: | The properties of yellow pigment extracted from dry orange skin by the way of digestion with H2O as extractor were studied. The results showed that the orange-skin yellow pigment is water-soluble and light-resistant, max=282nm. nD20=1.3373, [a]D20=0. unstable in heat. In addition, the weak acid and neutral condition, some ions , common food additives, oxidizing agent and reducing agent have no significant influence on its stability. |
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| Keywords: | Orange skin water-soluble yellow pigment stability |
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