| 超级黑糯玉米色素提取及稳定性研究 |
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| 引用本文： | 盛 玮,薛建平,谢笔钧.超级黑糯玉米色素提取及稳定性研究[J].食品科学,2009,30(4):103-106. |
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| 作者姓名： | 盛 玮 薛建平 谢笔钧 |
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| 作者单位： | 1.华中农业大学食品科技学院 2.淮北煤炭师范学院生物系 3.资源植物生物学安徽省重点实验室 |
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| 摘 要： | 本研究探讨了超级黑糯玉米色素的最佳提取条件和色素的稳定性。结果表明，以95%乙醇与0.1mol/L HCl作混合提取剂，料液比1:10，在60℃下浸提120min，浸提3 次效果最佳。超级黑糯玉米色素光、热稳定性好；蔗糖和葡萄糖对色素的影响不大，但氧化剂和还原剂皆不利于色素稳定性的保持；金属离子Na+、Ca2+、Mg2+、Cu2+ 对色素影响很小，Fe3+ 对色素有显著影响。
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| 关 键 词： | 超级黑糯玉米色素 提取 稳定性 |
| 收稿时间： | 2008-03-14 |
Study on Extraction and Stability of Pigment from Super Black Glutinous Maize |
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| SHENG Wei,XUE Jian-ping,XIE Bi-jun.Study on Extraction and Stability of Pigment from Super Black Glutinous Maize[J].Food Science,2009,30(4):103-106. |
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| Authors: | SHENG Wei XUE Jian-ping XIE Bi-jun |
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| Affiliation: | (1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；
2. Department of Biology, Huaibei Coal Industry Teachers College, Huaibei 235000, China ；
3. Anhui Key Laboratory of Plant Resources and Biology, Huaibei 235000, China) |
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| Abstract: | The optimal extraction process and stability of the pigment extracted from super black glutinous corn were studied． Results showed that the optimum extraction conditions are as follows: taking mixture of 95% ethanol and 0.1 mol/L HCl as extractant, material-solvent ratio 1:10 (g/ml), extraction temperature 60 ℃, time 120 min and times 3. The pigment holds good resistance to light and heat, and sucrose and glucose affect its stability little, but reductant and oxidant wound destroy its stability. Moreover, metallic ions such as K+, Ca2+, Na+, Mg2+ and Cu2+, have no effects on the stability, while Fe3+ has significant effect． |
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| Keywords: | super black glutinous maize pigment extraction stability |
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