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食品研究与开发:2019,40(16):63-68
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玫瑰花色素的提取工艺及其稳定性研究
(1.茅台学院,贵州 仁怀 564500;2.河南工业大学粮油食品学院,河南 郑州 450001)
Study on Extraction Process of Rose Pigment and Its Stability
(1.Moutai Institute,Renhuai 564500,Guizhou,China;2.School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China)
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投稿时间:2018-10-24    
中文摘要: 以玫瑰花为原料,通过单因素试验和正交试验确定提取玫瑰花色素的工艺条件,并探讨玫瑰花色素的稳定性。结果表明,玫瑰花色素的最佳提取工艺条件为以40 %乙醇作为提取剂,提取温度70 ℃,提取时间4 h,料液比为1 ∶40(g/mL)。玫瑰花色素稳定性试验表明:玫瑰花色素在酸性条件下较稳定,少量低浓度的氯化钠、蔗糖、柠檬酸、抗坏血酸和亚硫酸氢钠对玫瑰花色素有稳定增色的作用,玫瑰花色素在贮存过程中应尽量避免接触Fe2+、Cu2+及强氧化还原剂。
中文关键词: 玫瑰花  色素  溶剂浸提  工艺条件  稳定性
Abstract:Taking rose as the raw material,the extraction process conditions of rose pigment were studied by single factor experiments and orthogonal experiments,and the stability was also discussed.The results showed that the optimum conditions of rose pigment with 40%ethanol as extracting agent,extraction temperature 70 ℃,extracting time 4 h,ratio of solid-liquid 1 ∶40 (g/mL).The rose pigment stability tests showed that the rose pigment is stable under acid condition.A small amount of low concentration of sodium chloride,sucrose,citric acid,ascorbic acid and sodium bisulfite had a stable enhancing effect on rose pigment.In the process of storage,the rose pigment should avoid contact with Fe2+,Cu2+,strong oxidizer and reducing agent.
文章编号:201916013     中图分类号:    文献标志码:
基金项目:贵州省教育厅青年成长计划项目(黔教合KY 字[2018]442)
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