黑豆种皮红色素的提取及稳定性的研究
he black soybeans seed shell erythrophyll extraction and stable research
【目的】黑豆种皮红色素的提取及稳定性的研究。【方法】以黑豆种皮为原料,采用简单的热浸提取红色素的方法,进行酸碱度、光、热、氧化剂、还原剂、蔗糖以及部分食品添加剂和金属离子对其稳定性的影响与对比分析。【结果】通过对不同试剂、温度、时间提取结果的对比,确定了较好的提取方法——提取剂:酸性乙醇;提取温度:60℃左右;提取时间:2h;提取率:17.36﹪(按黑豆皮干重计)。【结论】实验表明:该色素对热、还原剂、蔗糖、苯甲酸钠以及部分金属离子较稳定,对光和氧化剂不稳定。该黑豆红色素安全、无毒,可用于食品、化妆品生产,是一种较好的天然色素资源。
Goal]Black soybeans seed shell erythrophyll extraction and stable research.[Method]Take the black soybeans seed shell as raw material, uses the simple hot dipping extraction erythrophyll the method, carries on the pH value, the light, the heat, the oxidant, the reducing agent, the sucrose as well as the partial food additive and metal ion pair its stable influence and the contrast analysis.[Result]Through to the different reagent, the temperature, the time extraction result contrast, has determined the good extraction method, the extractant: Acidic ethyl alcohol; Extraction temperature: 60℃ about; Extraction time: 2h; Extraction rate: 17.36 ﹪ (counts according to black dried bean curd dry weight).[Conclusion]The experiment indicated that,This pigment to the heat, the reducing agent, the sucrose, the sodium benzoate as well as the partial metallic ion is stable, is unstable to the light and the oxidant.This black soybeans erythrophyll security, non-toxic available in food, cosmetics production, is one kind of good natural pigment resources.
邵蕾、吴娜、尹婧超、贾俊杰、杨卫民、赵超
食品工业生物化学香料工业、化妆品工业
黑豆种皮红色素提取稳定性
black soybeans seed shellErythrophyllExtractionStability
邵蕾,吴娜,尹婧超,贾俊杰,杨卫民,赵超.黑豆种皮红色素的提取及稳定性的研究[EB/OL].(2009-06-15)[2025-08-04].http://www.paper.edu.cn/releasepaper/content/200906-434.点此复制
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