食品科学 ›› 2002, Vol. 23 ›› Issue (12): 32-35.

• 基础研究 • 上一篇    下一篇

微波萃取花生壳天然黄色素及其稳定性研究

 林棋, 魏林海   

  1. 福州师范高等专科学校化学系
  • 出版日期:2002-12-15 发布日期:2011-12-31

Research on Microwave Extraction and Stability of the Natural Yellow Pigment in the Peanut Coat

 LIN  Qi, WEI  Lin-Hai   

  • Online:2002-12-15 Published:2011-12-31

摘要: 本文对福建产花生壳进行微波萃取天然黄色素及其稳定性研究。研究表明微波萃取的工艺条件是:以pH=3,体积分数70%的乙醇水溶液作提取剂,原料与提取剂配比为1g:5ml,微波辐射功率120W辐射时间200s。对该色素稳定性研究的结果表明,该色素为水溶性色素,属黄酮类以素,适用pH值范围比较广,尤其碱性状态效果最佳,对光、热稳定性好,大多数食品添加剂对色素稳定性影响不大,对氧化剂H2O2的耐受能力较差,对还原剂Na2SO3的耐受能力强。

关键词: 花生壳, 天然黄色素, 微波萃取, 稳定性

Abstract: The microwave extraction and stability of the natural yellow pigment in the coat of peanut,grown in Fujian were studied.The optimum conditions for microwave extracting were:pH=3,70%(volume percent)ethanol as extraxtant,ratio of material to extractant lg:5ml,microwave power 120W and microwave irradiation time 200s.The kind of pigment could be applied to pH value widely,and presents best colour in base media.It had good light resistance,heat resisting property.Some common food additive was not affected on stability.The pigment had less resistance capability against oxidizing agent-H2O2,and had better endurance capability against reducing agent-Na2SO3.

Key words: The coat of peanut, Natural yellow pigment, Microwave extraction, Stability