板栗壳棕色素的提取工艺研究及性能初探  

The extraction of the brown pigment from chestnut shells and study on its properties

作　　者：段蕊[1] 张俊杰 

机构地区：[1]淮海工学院食品工程系,连云港222005

出　　处：《食品与机械》2001年第2期20-21,共2页Food and Machinery

摘　　要：对板栗壳棕色素的提取条件、工艺以及该色素的抗氧化、抑菌性进行了研究。实验结果表明 ,板栗壳棕色素的抗氧化性能优于同浓度的BHT ,并对大肠杆菌、枯草杆菌、青霉有一定的抑制作用。The extracting method and technology of the brown pigment from chestnut shells were studied.The results showed the antioxidation activity of the pigment was better than that of BHT at same concentration.Besides,the pigment had antimicrobial action on E.coli,B.subtilis,Penicilliun.

关 键 词：板栗壳棕色素 提取 抗氧化 抑菌性 食用天然色素 

分 类 号：TS202.3[轻工技术与工程—食品科学]