超声提取甘草色素及稳定性研究  

Extraction of Pigment from Glycyrrhiza uralensis Fisch by Ultrasound and Its Stability

作　　者：吴瑛[1] 袁守亮[1] 卢士林 

机构地区：[1]塔里木大学文理学院,新疆阿拉尔843300 [2]新农甘草产业有限责任公司,新疆阿拉尔843000

出　　处：《现代食品科技》2006年第1期40-41,共2页Modern Food Science and Technology

摘　　要：采用超声法对新疆野生甘草色素进行提取,并对其在酸碱、金属离子等的稳定性进行了详细研究。结果表明:野生甘草色素耐热、耐光性较高,在碱性介质中可稳定存在,为甘草色素这种具有功能型性质的色素的开发、利用提供理论依据,同时为更充分地利用甘草资源提供了依据。This paper studied the extraction of pigment from glycyrrhiza uralensis fiseh by ultrasound, and researched the stability of the pigment under different pH value, temperature, light, reducing agent and oxidant agent, metal ion, and sweetening agent etc. The result showed that the pigment had better heat resistance, light stability, and stability in basic solution and sweetening agent.

关 键 词：甘草 色素 稳定性 超声法提取 

分 类 号：TS202.3[轻工技术与工程—食品科学]