食品科学 ›› 2008, Vol. 29 ›› Issue (11): 290-293.

• 工艺技术 • 上一篇    下一篇

紫心萝卜红色素提取工艺及其稳定性研究

 张春玲, 杜以文, 翟明昌   

  1. 东北电力大学应用技术学院; 大连工业大学生物与食品工程学院;
  • 出版日期:2008-11-15 发布日期:2011-12-08

Study on Extraction Technology of Red Pigment from Purple-heart Turnip and Its Stability

 ZHANG  Chun-Ling, DU  Yi-Wen, DI  Ming-Chang   

  1. 1.College of Applied Technologies,Northeast Dianli University,Jilin 132012,China;2.College of Biology and Food Engineering,Dalian Polytechin University,Dalian 116034,China
  • Online:2008-11-15 Published:2011-12-08

摘要: 研究以紫心萝卜为原料,通过单因素试验和正交试验确定最佳提取条件,来提取萝卜红色素。并对其稳定性作出研究。实验结果表明,最佳提取条件为:以蒸馏水为提取剂、提取温度65℃,提取100min,提取pH7、提取料液比1:9、提取次数为2次。色素的稳定性:酸、碱及Fe3+、Cu2+等离子对色素稳定性影响较大,但热、光照及Na+、K+和Ca2+等离子对色素稳定性影响较小。

关键词: 紫心萝卜, 色素, 提取

Abstract: In this study,purple-heart turnip was used to extract red pigment.The extraction technology was optimized by using single factor test and orthogonal test,and the stability of the red pigment was studied.Results showed that the optimal extraction conditions are as follows:using distilled water as extraction solvent,ratio of raw material and extraction solvent 1:9,extraction temperature 70 ℃,extraction time 100 min,pH 7 and extraction times 2.pH value can greatly affect the stability of the red pigment,as well as Fe3+ and Cu2+,but heat and light as well as Na+ and Ca2+ have little effects.

Key words: purple-heart turnip, pigment, extraction