| 樱桃色素的提取及稳定性研究 |
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| 引用本文： | 高海燕,赵镭,胡小松,孙丽英. 樱桃色素的提取及稳定性研究[J]. 食品与发酵工业, 2003, 29(4): 54-57 |
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| 作者姓名： | 高海燕 赵镭 胡小松 孙丽英 |
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| 作者单位： | 中国农业大学食品学院,北京,100094 |
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| 摘 要： | 对樱桃色素的提取及其稳定性进行了研究。结果表明 :樱桃色素易溶于水、乙醇、甲醇 ,不溶于乙醚、乙酸乙酯等 ,适宜用酸性乙醇溶液提取 ;对热较稳定 ,但不耐 80℃以上的高温 ;受pH值影响很大 ,适宜在酸性条件下使用 ;金属离子、氧化剂和还原剂对其有一定影响
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| 关 键 词： | 樱桃 色素 稳定性 |
| 修稿时间： | 2002-11-04 |
Study on the Extraction and Stability of Cherry Pigment |
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| Gao Haiyan Zhao Lei Hu Xiaosong Sun Liying. Study on the Extraction and Stability of Cherry Pigment[J]. Food and Fermentation Industries, 2003, 29(4): 54-57 |
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| Authors: | Gao Haiyan Zhao Lei Hu Xiaosong Sun Liying |
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| Abstract: | The extraction solvent and stability of cherry pigment were studied in this paper The results showed that cherry pigment is miscible in water and ethyl alcohol, and is not dissoluble in organic solvents of ether and ethyl acetate etc The optimum extraction solvent is acid ethyl alcohol Cherry pigment is stable to heat until the temperature exceeds 80℃, but it is sensitive to metallic ions, oxidizer and reductant The effects of different pH value for the stability of pigment are not the same The pigment should be used in acid condition |
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| Keywords: | cherry pigment stability |
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