微波萃取紫甘蓝色素及其稳定性研究  

Study on the Microwave Extraction and Stability of Purple Cabbage Pigment

作　　者：叶琳[1] 宋晓秋[1] 章苏宁[1] 苏畅[1] 张健[1] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海200235

出　　处：《食品工业》2010年第4期50-52,共3页The Food Industry

基　　金：上海市教委优青基金项目(YYY08052)

摘　　要：采用微波萃取法对紫甘蓝天然色素提取工艺进行研究并考察其稳定性。通过实验得到优化提取条件:选用25%乙醇为溶剂,微波功率300 W,微波萃取时间3 min。研究pH值、光照、氧化还原剂、食品添加剂和一些常见金属离子对紫甘蓝色素稳定性的影响。结果表明该色素有较好的稳定性,具有良好的应用前景。This article studied on the microwave extraction and stability of purple cabbage pigment. Through the microwave extraction experiments, the optimum condition of extraction was obtained as follows： the concentration of ethanol was 25%, microwave power was 300 W, extraction time was 3 min. The stability of purple cabbage pigment was discussed mainly through pH value, the illumination, oxidant reductant, the food additives and some common ions. The experiments proves that the purple cabbage pigment showed quite stability. It illustrated a good prospect of application and extension.

关 键 词：紫甘蓝 天然色素 微波萃取 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]