红树莓色素提取方法比较及稳定性研究  

Comparison of Extraction Methods and Color Stability Study on Pigment of Red Raspberry

作　　者：董彩军[1] 李锋[1] 邵元建[1] 

机构地区：[1]南通农业职业技术学院,江苏南通226007

出　　处：《食品研究与开发》2014年第4期69-71,共3页Food Research and Development

摘　　要：采用超声波法、酸化乙醇法和大孔树脂法3种方法提取红树莓色素,通过正交实验确定了每种方法的最佳提取工艺参数,并对红树莓色素的稳定性进行了初步研究。结果表明,酸化乙醇提取法提取红树莓色素的得率最高,大孔树脂法红树莓色素纯度高;红树莓色素在酸性pH下色彩较好,同时具有较好的耐热性和光稳定性。Three methods, ultrasound extraction, acidified ethanol and resin were applied to extract pigment from red raspberry, and the optimal extraction conditions were determined by orthogonal array design. Result indicated that using acidified ethanol method, the pigment extracting from red raspberry was the highest;using resin method, the pigment is of highest purity. The stability of pigment of raspberry was studied too. Result prove that the pigment has brightly colored in low pH, high fever stability and light stability.

关 键 词：红树莓 色素 提取方法 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]