学术
摘 要:
为开发利用我国南方特产高良姜及其色素，筛选出发酵酸解法提取了高良姜色素。扫描出高良姜色素的紫外吸收光谱，得到其最大吸收波长入max=325nm。测定其折光率为1．361。初步探讨其提取机理。试验了该色素的溶解性和光、热、pH值、Na2SO3、H202、常用七种食品添加剂、Fe^3＋、Cu^2＋、Zn2＋、Na^＋对色素稳定性的影响。结果表明：高良姜色素在pH2-5、光照、Fe^3＋、Cu2＋、Zn2＋、Na^＋、Na2SO3、七种常用食品添加剂的作用下稳定，但遇H2O2或受热则易褪色。该色素具有开发利用价值。[著者文摘]
文章出处:
《食品科学》-2007年28卷5期 -116-120页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1002-6630（2007）05-0116-05
Study on Methods Choice of Extracting Alpinia officinarum Hance Pigment and Its Properties
HUANG Fu, SONG Wen-dong, FENG Ying-jun （College of Science, Guangdong Ocean University, Zhanjiang 524088, China）
Abstract:
In order to develop the south China special product smaller-galanga and extract the pigment, the methods of extracting smaller-galanga pigment by the zymotechnics-acidity is chosen. Scanning the UV absorption spectroscopy of smaller-galanga pigment, its maximum absorb wavelength, 325 nm is used. Its reli＇active index is 1.361 and the exla＇aetion theory is initially discussed. After having been tested from both the dissolution of pigment, and the effects of light, heat, pH, Na2SO3, I-I202, seven common food additives, Fe^3＋, Cu^2＋, Zn^2＋ and Na^＋ on pigment liquor stability, it shows that smaller-galanga pigment keeps its stability under the conditions： pH2-5, light, Fe^3＋, Cu^2, Zn^2＋, Na^＋, Na2SO3 and seven food additives, but it is faded easily in the effects of H2O2 or heat. However, the smaller galanga-pigment is worth developing.[著者文摘]
Key words:
Alpinia officinarum Hance; pigment; extraction; physicochemical property; stability; extraction theory
基金资助:
广东省科技计划项目（2005833201010）
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