菱角外果皮色素性质初步研究  

Properties of Pigments from Water Chestnut Outer Peel

作　　者：许广胜[1] 许珊珊[2] 

机构地区：[1]淮南联合大学化工系,安徽淮南232038 [2]淮南联合大学医学系,安徽淮南232038

出　　处：《食品科学》2009年第17期134-136,共3页Food Science

摘　　要：使用热水浸提法提取菱角外果皮色素,与此同时对其外观、颜色,溶解性,光谱特性,稳定性等性质进行研究。结果表明:菱角的外果皮色素呈紫红色,是一种混合物,溶解性良好,对光的稳定性稍差,但对温度、食盐、蔗糖等的稳定性较好。故菱角的外果皮色素可能是一类有开发价值的天然食用色素。Pigments were extracted from water chestnut outer peel by hot water extraction method and their appearance, color, solubility, spectroscopic characteristics and stability were studied. The pigments were a wine-red mixture and could be well dissolved in water and ethanol. Their stability was good under high temperature and in salt and sucrose solutions but weak under sunlight illumination. The pigments are a group of naturally occurring pigments which are worth developing.

关 键 词：菱角外果皮 色素 性质 

分 类 号：TS209[轻工技术与工程—食品科学]