荔枝皮色素的超声提取及性能研究  

STUDY ON THE PROPERTY AND THE ULTRASOUND EXTRACTION OF LITCHI PEEL PIGMENT

作　　者：陈志慧[1] 宋光泉[1] 张翠荣[1] 

机构地区：[1]仲恺农业技术学院化学与化工系,广东广州510225

出　　处：《河南工业大学学报（自然科学版）》2006年第2期63-66,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：广东省科技计划农业攻关项目(2002B2130102)

摘　　要：用超声提取法提取了荔枝皮色素,并研究了常用的几种食品添加剂、金属离子、pH值、光热等对荔枝皮色素性能的影响及该色素的耐氧化还原性等.结果表明:荔枝皮色素热稳定较差,对光敏感,在碱性条件下不稳定,有较强的抗氧化、还原性;K+、Mg2+、Zn2+这3种离子对色素几乎无影响,Na+、Ca2+、Fe3+降低了色素的稳定性;抗坏血酸、苯甲酸钠、食盐和蔗糖对色素没有不良影响,柠檬酸对该色素有增色作用.The extraction method of Litchi Peel pigment was studied. The effect of several kinds of food additives, metallic ion, pH value, sunlight, temperature, oxidizers and reduetants on the property of the pigment extracted from Litchi Peel was analyzed. The results showed that Litchi peel pigment was thermally unstable, It was sensitive to light and unstable when pH 〉 7.0, it had high oxidation resistance. There was no effect of K^＋ , Mg^2＋ , Zn^2＋ on the pigment, presentation of Na^＋ ,Ca^2＋ ,Fe^3＋ could reduce the stability of the pigment, there was no bad effect of Ve, sodium benzoic, NaCl and sugar on the pigment, while sucrose had hyperehromie effect on the Pigment.

关 键 词：荔枝 天然色素 超声法 性能 

分 类 号：TS201.2[轻工技术与工程—食品科学]