食品科学 ›› 2002, Vol. 23 ›› Issue (2): 40-43.
• 基础研究 • 上一篇 下一篇
叶辉, 郁建平
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YE Hui, YU Jian-Ping
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摘要: 研究了老鹰茶(豹皮樟)天然食用色素的提取工艺、理化特性及其稳定性。利用色素的光谱性质,研究了该色素对酸、碱的稳定性、耐热性、耐光性以及与常用食品添加剂和不同金属离子的作用。结果表明:该色素为水溶性色素,以大孔吸附树脂提取,可获得较高的提取率;该色素在不同的酸、碱介质和金属离子中颜色不同、光谱性质不同(Ca2+、Fe2+使色素的光吸收增强,而其它金属离子使色素的光吸收减小。),但对热较稳定,且有一定的耐光性及抗氧化性。结果表明:老鹰茶(豹皮樟)红色素是一种具有开发价值的天然食用色素。
关键词: 老鹰茶, 天然食用色素, 提取工艺, 稳定性
Abstract: Inthis paper,thetechnologyofextr action?thephysicalandchemicalpropertie s andthestabilityofanatural foodpigmentfromLitseacoreanawerestudied.Bytestingthespectrumpr operties ofthepigment,theeffecto fpHvalue?temperature?illumination?different metal ions and food additi ves onstability of the pigment were m ainly assayed.The results showed that the pigment melt ed in water.The extraction rate of th e pigment was higher by using macrore ticular resin.The colour and spectrumproperties of the pigment were different i n the solution of different pHvalue a nd metal ions.(The ABS of pigmentwas increasedbyth eCa 2+ andFe 2+ ,onthe contrary,itwas reducedbyth eother metalions.)But the opigment was stable for temperature variations and could resist t he effect of slight illumination and some oxi-dizer.So,according to the above results,the red pigment fromLitsea coreana was a kind of natural food pigmen t which could be well developed.
Key words: Hawk -tea , Natural foodpigment , Technology of extraction , Stability
叶辉, 郁建平. 老鹰茶(豹皮樟)天然食用色素的初步研究[J]. 食品科学, 2002, 23(2): 40-43.
YE Hui, YU Jian-Ping. The Preliminary Studies on a Natural Food Pigment Extracted fromHawk -te a(Litsea coreana)[J]. FOOD SCIENCE, 2002, 23(2): 40-43.
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