| 紫菜色素的酸法提取及稳定性研究 |
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| 引用本文： | 迟莉.紫菜色素的酸法提取及稳定性研究[J].黑龙江农业科学,2007(3):97-100. |
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| 作者姓名： | 迟莉 |
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| 作者单位： | 黑龙江省农科院嫩江农科所,齐齐哈尔,161041 |
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| 摘 要： | 以紫菜为原料,通过酸溶的方法提取紫菜色素,采用正交实验的方法确定最佳提取条件,并对色素稳定性进行研究.试验结果表明:3%盐酸作为提取液,70℃恒温,料液比1:40,提取时间2 h;所得色素经理化性质测定,对温度热稳定性好、Vc的加入对色素有明显的增色作用、随H2O2浓度增加,色素溶液由红色变为无色,说明色素的耐氧化性差、NaCl的加入使色素溶液的稳定性有所增加,且NaCl的浓度越大,稳定性越大,柠檬酸的浓度越大,色素稳定性值增加的程度亦越大,说明柠檬酸具有增色作用.
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| 关 键 词： | 紫菜 色素 稳定性 紫菜 色素稳定性 酸法提取 稳定性研究 Stability Research Pigment Method Sour Extraction 程度 定性值 柠檬酸 NaCl 耐氧化性 无色 溶液 浓度 增色作用 热稳定性 |
| 文章编号： | 1002-2767（2007）03-0097-04 |
| 收稿时间： | 2007-01-30 |
| 修稿时间： | 2007-01-30 |
Study on the Extraction of Sour Method for Laver Pigment and the Research of Its Stability |
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| CHI Li.Study on the Extraction of Sour Method for Laver Pigment and the Research of Its Stability[J].Heilongjiang Agricultural Science,2007(3):97-100. |
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| Authors: | CHI Li |
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| Institution: | Nenjiang Agricultural Institute, Heilongjiang Academy of Agricultural Sciences, Qiqihaer 161041 |
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| Abstract: | Took the laver as raw material, the study of best extraction condition and the pigment stabili- ty were conducted by the sour dissolved method and the orthogonal experiment method.The results indicated that:The best sour dosage was three percent,constant temperature was seventy centigrade. the ratio of water to material was one to forty,extraction time was two hours.Laver pigment was sta ble for temperature,Ve was obviously strengthen function to the color,and with H_2O_2 density increased,the pigment solution became the achromatic color red,which explained week resistance to oxidability,also the more NaCl density the stronger sta- bility,which explained NaCl had the ability to strengthen color.The citric acid to the pigment stable influence was:The more citric acid density,the more stability,there- fore the citric acid had the function of strengthening color. |
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| Keywords: | laver pigment stability |
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