榛子壳棕色素的提取及稳定性研究  

The Extraction of Brown Pigment from Hazelnut Shells and Its Stability

作　　者：徐清海[1] 明霞[1] 李秉超[1] 

机构地区：[1]沈阳农业大学理学院,沈阳110161

出　　处：《沈阳农业大学学报》2009年第1期58-61,共4页Journal of Shenyang Agricultural University

摘　　要：为开发天然棕色素,以榛子壳为原料,研究榛子壳天然棕色素的提取工艺和稳定性。结果表明:棕色素的最佳提取条件是在80°C下,以60%乙醇浸提80min。榛子壳棕色素为水溶性色素,具有良好的耐热性;强光长时间照射会影响色素的稳定性;在pH值4～12范围内,色素稳定性良好;Na+,K+,Ca2+,Al3+,Mg2+对色素无影响,但Fe3+,Cu2+,Zn2+对其影响较大;色素对常见的食品添加剂稳定,但柠檬酸使其发生轻微褪色。以榛子壳为原料提取棕色素的提取工艺简单,具有一定的开发利用价值。The conditions for extracting a natural brown pigment were studied. The physicochemical properties of the pigmen were tested. The pigment was obtained from hazelnut shells with ethanol as extractant and the stability of the pigment was tested. The optimum conditions for solvent extracting were： at 80℃, extracting time 80min, 60% （volume percent） ethanol as extractant .The results of physicochemical tests showed that the pigment was a kind of water dissolvable pigment with heat stability. The stability of the pigment could be influenced in high density lighting. The pigment was stable under pH=4-12. Na^＋, K^＋, Ca^2＋, AL^3＋ and Mg^2＋ had little effects on pigmen stability. However, Fe^3＋, Cu^2＋ and Zn^2＋ had severe effects on pigmen stability. The pigment had better endurance capability against some common food additives, but its colour was decreased slightly by citric acid. The extracting technique of brown pigment is uncomplicated.

关 键 词：榛子壳 天然棕色素 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]