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| 摘要: |
| 对提取玫瑰红色素的温度、柠檬酸浓度、提取时间和液料比进行了单因子试验与正交试验,结果表明,加酸是色素溶出的关键;0.8%的柠檬酸,液料比350∶1,80℃保温40min,可提取至花瓣无色;在实验条件下,添加0.4%以下锌、镁、钙盐色素稳定,Fe,2+Sn2+或H2O2会引起色素严重变色;在30%以下木糖醇、低聚异麦芽糖介质及0.1%以下PGA、耐酸CMC和瓜尔豆胶中呈色稳定;异抗坏血酸钠、苯甲酸钠、山梨酸钾浓度超过0.01%后,呈色不同程度变浅,EDTA-Na对色素无影响;自然强光对色素的破坏显著强于室内 |
| 关键词: 玫瑰 红色素 提取 工艺学特性 |
| DOI： |
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| Research on Extraction Method for Red Pigment in Rose and Its Food Technological Features |
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ZHANG Rui-yu
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| Abstract: |
| The single-factor and orthogonal tests were conducted on temperature,concentration of citric acid,length of time and ratio of extraction to rose petal,for extracting red pigment in rose.The results showed that using citric acid was the key to extraction method;the pigment can be extracted thoroughly at 80 ℃ for 40min with 0.8% citric acid of 350 times capacity than petal;based on this test,the pigment was steady with the following treatments:adding Zn2+,Mg2+,Ca2+ below 0.4%,adding xylitol,oligoisomaltose be... |
| Key words: rose red pigment extraction technological feature |
