油溶性橘黄素的提取及稳定性研究  

Studies on the Extraction and Stability of Oil-soluble Pigment from Orange Peel

作　　者：李家玉[1] 刘长辉[1] 林志华[1] 何海斌[1] 

机构地区：[1]福建农林大学生命科学学院,福建福州350002

出　　处：《现代农业科技》2009年第20期344-345,共2页Modern Agricultural Science and Technology

摘　　要：以柑橘皮为原料,提取油溶性橘黄素色素,并对其稳定性进行探讨。结果表明,油溶性橘黄素最大吸收波长在439nm处;该色素在4≤pH≤10,温度在30～100℃范围内均表现稳定;在不同金属离子、食品添加剂、氧化剂等条件影响下稳定性较好。In this study,the stability of oil-soluble pigment,which was extracted from orange peel,was determined. The UV spectroscopic analysis demonstrated that the oil-soluble pigment showed the maximum adsorption wavelength at 439nm. Under the different condition, the stability of oil-soluble pigment at 439nrn was not significantly changed under pH 4-10,at 30-100℃. At the same time ,the stability of oil-soluble pigment at 439nm,treated with a series of metal ions, food additiveses ,and oxidizing agents,was much better.

关 键 词：柑橘皮 油溶性橘黄素 提取 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]