摘要
探讨微波萃取盐角草天然红色素的微波提取方法,研究了该色素的稳定性。结果表明微波萃取的最佳工艺为:用50%的乙醇在料液比为1:50(m/V)的条件下70℃浸取1h后用700W的微波处理9min效果最好。色素稳定性研究表明色素在50～60℃内稳定,对光稳定性好,大多数食品添加剂对色素稳定性影响不大,对还原剂Na2SO3的耐受能力较差,对氧化剂H2O2的耐受能力较强。
The microwave extraction of the natural red pigment in the Salicornia europeaea and the pigment stability were investigated. The optimal conditions of microwave extraction were as follows- microwave power of 700W, extraction time of 9min, extraction temperature of 70℃, 50%（v/v） of ethanol, the ratio of material to ethanol of 1：50 （g/ml）, the extraction temperature of 70 ℃, the extraction time of lh, the microwave power of 700W and the time of microwave treatment of 9min. The achieved pigment showed high light stability and thermal stability within 50-60℃. The food additives showed little effects on the stability of the pigment. Besides, the pigment showed poor Na2SO3 tolerance capability but high H2O2 tolerance capability.
出处
《现代食品科技》
EI
CAS
2008年第4期343-346,共4页
Modern Food Science and Technology
关键词
盐角草
天然红色素
微波萃取
稳定性
Salicornia europeaea L
natural red pigment
microwave extraction, stability
