学术
国际标准刊号：ISSN 1006-2513
国内统一刊号：CN 11-3542
摘 要:
本文对枣皮中食用红色素的提取工艺进行了研究，选择出NaOH溶液作为最佳提取剂，确定了最佳提取工艺为：NaOH浓度3％，料液比40mL提取剂／g原料（干基），提取温度100℃，提取时间100min。同时对枣皮红色素的性质进行了初步探讨，结果表明，该色素对光照、热处理、还原剂、K^＋、Ca^2＋、Zn^2＋、Mg^2＋和蔗糖、柠檬酸等添加剂的稳定性均较好。[著者文摘]
文章出处:
《中国食品添加剂》-2006年5期 -72-76页
China Food Additives
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1006-2513（2006）05-0072-05
[参考文献]
Study on extraction technique and stability of the pigment in jujube peel
WANG Tong ,SHI Li-hua ,CHEN Hui （New Era Health Industry Co. , Ltd. , Yantai 264006）
Abstract:
The extraction technique and stability of the pigment in jujube peel was studied in this paper. Pigment in jujube peel was extracted by alkali method and the extraction method was optimized. Under the optimum condition： 3% NaOH concentration, 1：40 material-solvent ratio, at 100℃ for 100min, yield of crude pigment could reach 21.27%, with good stability for light, heat treatment, reducer, K^＋、Ca^2＋、Zn^2＋、Mg^2＋, sugar, citric acid and so on.[著者文摘]
Key words:
jujube peel; pigment; extraction; stability
收稿日期: 2006-04-16
更多评论>>文章评论
更多>>免费文章
cqvip.com