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新疆大学生命科学与技术学院
Published:2009
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[1]潘杨,王桓,敬思群.杏渣色素的提取工艺及稳定性研究[J].新疆大学学报(自然科学版),2009,26(02):236-241.
潘杨, 王桓, 敬思群. 杏渣色素的提取工艺及稳定性研究[J]. Journal of Xinjiang University (Natural Science Edition in Chinese and English), 2009, 26(2): 236-241.
以加工杏浓缩浆副产品–杏渣为原料提取色素
对色素的提取工艺及稳定性进行研究
结果表明:杏渣色素的最大吸收波长λmax=410nm
最适宜的提取剂为乙醇
最佳的提取条件为:提取剂浓度为70%
提取时间为2.5h
提取温度为70.该色素耐光、耐热性好、抗氧化性、抗还原性较强
在碱性条件下较稳定
常用的食品添加剂蔗糖、葡萄糖、苯甲酸钠、Vc以及金属离子Fe3+、Mg2+、Al3+、Ca2+、Cu2+对该色素无明显影响.而食盐和柠檬酸对该色素有一定的增色作用.
The mian raw material in this research is apricot dregs which is the by-products of concentrated apricot pulp.The extraction techniques and the stability of pigment from apricot residue were studied in this paper.The results showed that the maximum absorption wavelength of the pigment was λmax =410nm.The optimal extractant is alcohol.The optimum extraction conditions were:concentration of extractant was 70%
extraction time was 2.5 hours and temperature of extraction 700C.It is quite stable
lightfast
heatproof
alkali resistance
antioxidizing and antireducing.The pigments are hardly affected by common food additives
such as sucrose
glucose
sodium benzoate
Vc and Fe3+、Mg2+、Al3+、Ca2+and Cu2+.It was found that salt and citric acid had effects of tone fortification on the pigment.
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