[1]茹先古丽·买买提依明,白琳,艾合买提江·艾海提.西红花色素的提取及稳定性研究[J].中国调味品,2021,46(1):157-160.
 Study on Extraction and Stability of Pigment from Crocus sativus L.[J].CHINA CONDIMENT,2021,46(1):157-160.
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西红花色素的提取及稳定性研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年1期
页码:
157-160
栏目:
出版日期:
2021-01-15

文章信息/Info

Title:
Study on Extraction and Stability of Pigment from Crocus sativus L.
作者:
102 102); font-family: Arial Verdana sans-serif; font-size: 12px; background-color: rgb(255 255 255);">茹先古丽·买买提依明 白琳艾合买提江·艾海提
文献标志码:
A
摘要:
利用有机溶剂提取西红花色素,并考察了食品添加剂、金属离子、碳水化合物、pH值、光照及温度等对其稳定性的影响。结果表明:西红花色素溶液在强光、碱性环境和高温下不稳定,在酸性、中性环境、葡萄糖溶液、蔗糖溶液、大部分金属离子和食品添加剂溶液中表现稳定,但溶液中的 Fe3+ 对该色素有较大影响,淀粉溶液对西红花色素具有增色作用。
Abstract:
The extraction conditions of the pigment from Crocus sativus L. were optimized in this paper,and the stability effects of some food additives,metal ions,carbohydrates,pH value,light and temperature were examined as well.The results indicated that this pigment was easy to be destroyed under high light,alkaline condition or high temperature.While the pigment showed high stability in the acidity and neutral condition,in the sucrose and dextrose solution,most of the metal ions and food additives,except the Fe3+ ion had great effects on the stability of the pigment solution,amyloid solution is benefit to the color maintenance of this pigment.
更新日期/Last Update: 2021-01-22