学术
摘 要:
甘薯俗称地瓜，是我国四大主要粮食作物之一，具有丰富营养价值，是我国人民喜爱的粮、莱兼用，物美价廉大众食品。自19世纪中期第一个人工合成有机色素问世以来，合成色素被大量应用于食品工业中，此后，由于合成色素安全性受到质疑，并确认部分合成色素具有潜在致畸、致癌及其它毒副作用，人们便把注意力转向天然色素。甘薯经冷冻、打浆、加酶、离心、浓缩、酒精沉淀等过程可得到甘薯色素，最适酶解条件为：α-淀粉酶添加量200U／mL，温度40℃，pH5，酶解时间20min；果胶酶和纤维素酶添加会破坏紫甘薯色素，碱性条件下紫甘薯色素会分解；酶法水解三种紫甘薯色素提取率分别为：美国黑薯1．25％，德国黑薯0．82％，花心薯1．09％。[著者文摘]
文章出处:
《粮食与油脂》-2008年1期 -19-23页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1008-9581（2008）01-0019-05
Study on extraction and character of different sweet potatoes pigments
LIAN Xi-jun, CHEN Liang-di, WANG Hong, LU Xiao-xiang （Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin 300134, China ）
Abstract:
Sweet potato called pachyrhizus, is one of the four staple foods in our country, it is rich in nutritive value. Our people love the popular food because it is cheap and fine. Ever since 19 century middle, the first artificial color produced, it is used widely in food. After this, because of the safety of the artificial color is subjected to a doubt, and confirm that part of the artificial color have cancercausing and other poisonous side effect. For this, some nations forbid using artificial color. People then change the attention to the natural dye. The sweet potato pigment was extracted through process of refrigeration, puddle, swing in with enzyme, centrifugal effect, inspissation etc. The optimal addition, temperature, pH and time of α-amylase were determined： addition 200 U/mL, temperature 40℃, pH 5, hydrolysis time 20 min. The extraction percentage of pigments from American black potato, Germanic black potato and umbilicus coloured potato were 1.25 %, 0.82 % and 1.09 %.[著者文摘]
Key words:
sweet potato; pigment; amylase
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