紫苏色素在青梅酒中的浸提条件及其稳定性研究  

Study on the Extraction Conditions of Perilla Pigment & Its Stability in Green Plum Fruit Wine

作　　者：任文彬[1] 黄桂颖[1] 杨小亮[2] 陈悦娇[1] 陆洁静[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]华南热带农业科学院热带生物技术研究所,海南海口571101

出　　处：《酿酒科技》2010年第1期25-27,共3页Liquor-Making Science & Technology

基　　金：仲恺农业工程学院博士启动基金项目G2360279;广东省科技攻关资助项目(2007B02300102);广州市科技攻关资助项目(200721-E0091)

摘　　要：研究了紫苏色素在青梅酒中的浸提条件及其稳定性。结果表明,浸提最佳工艺条件为:料液比1∶10,浸提温度50℃,浸提时间3h。在避光条件下,添加柠檬酸能提高紫苏色素在青梅酒中的稳定性。The extraction conditions ofpefilla pigment and its stability in green plum fruit wine were studied. The results showed that the best extraction conditions were as follows： the ratio of materials to extraction agent was 1：10, the extraction temperature was at 55℃, and the extraction time was 3 h. In the dark conditions, the addition of citric acid could improve the stability of perilla pigment in green plum fruit wine.

关 键 词：青梅酒 紫苏色素 浸提 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]