| 超声提取甘草色素及稳定性研究 |
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| 引用本文： | 吴瑛,袁守亮,卢士林. 超声提取甘草色素及稳定性研究[J]. 现代食品科技, 2006, 22(1): 40-41 |
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| 作者姓名： | 吴瑛 袁守亮 卢士林 |
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| 作者单位： | 塔里木大学文理学院,新疆阿拉尔,843300;新农甘草产业有限责任公司,新疆阿拉尔,843000 |
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| 摘 要： | 采用超声法对新疆野生甘草色素进行提取,并对其在酸碱、金属离子等的稳定性进行了详细研究.结果表明:野生甘草色素耐热、耐光性较高,在碱性介质中可稳定存在,为甘草色素这种具有功能型性质的色素的开发、利用提供理论依据,同时为更充分地利用甘草资源提供了依据.
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| 关 键 词： | 甘草 色素 稳定性 超声法提取 |
| 文章编号： | 1007-2764(2006)01-0040-015 |
| 修稿时间： | 2005-09-19 |
Extraction of Pigment from Glycyrrhiza uralensis Fisch by Ultrasound and Its Stability |
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| Wu Ying,Yuan Shou-liang,Lu Shi-lin. Extraction of Pigment from Glycyrrhiza uralensis Fisch by Ultrasound and Its Stability[J]. Modern Food Science & Technology, 2006, 22(1): 40-41 |
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| Authors: | Wu Ying Yuan Shou-liang Lu Shi-lin |
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| Abstract: | This paper studied the extraction of pigment from glycyrrhiza uralensis fisch by ultrasound, and researched the stability of the pigment under different pH value, temperature, light, reducing agent and oxidant agent, metal ion, and sweetening agent etc. The result showed that the pigment had better heat resistance, light stability, and stability in basic solution and sweetening agent. |
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| Keywords: | Glycyrrhiza uralensis Fisch Pigment Stability Ultrasound extraction |
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