CHI Li.Study on the Extraction of Sour Method for Laver Pigment and the Research of Its Stability[J].HEILONGJIANG AGRICULTURAL SCIENCES,2007,(03):97-100.[doi:10.11942/j.issn1002-2767.2007.03.0097]
紫菜色素的酸法提取及稳定性研究
- Title:
- Study on the Extraction of Sour Method for Laver Pigment and the Research of Its Stability
- 文章编号:
- 1002-2767(2007)03-0097-04
- 分类号:
- S634.6
- 文献标志码:
- A
- 摘要:
- 以紫菜为原料，通过酸溶的方法提取紫菜色素，采用正交实验的方法确定最佳提取条件，并对色素稳定性进行研究。试验结果表明：3%盐酸作为提取液．70℃恒温，料液比1 1 40．提取时间2h；所得色素经理化性质测定，对温度热稳定性好、Vc的加入对色素有明显的增色作用、随Hz Oz浓度增加，色素溶液由红色变为无色，说明色素的耐氧化性差、NaCI的加入使色素溶液的稳定性有所增加，且NaCL的浓度越大，稳定性越大，柠檬酸的浓度越大，色素稳定性值增加的程度亦越大，说明柠檬酸具有增色作用。
- Abstract:
- Took the laver as raw material, the study of best extraction condition and the pigment stabili- ty were conducted by the sour dissolved method and the orthogonal experiment method. The results indicated that: The best sour dosage was three percent, constant temperature was seventy centigrade, the ratio of water to material was one to forty, extraction time was two hours. Laver pigment was stable for temperature, Ve was obviously strengthen function to the color, and with HzOzdensity increased, the pigment solution became the achromatic color red, which explained week resistance to oxidability, also the more NaCl density the stronger sta- bility, which explained NaCI had the ability to strengthen color. The citric acid to the pigment stable influence was: The more citric acid density, the more stability, there- fore the citric acid had the function of strengthening color.
参考文献/References:
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[2]周贻谋．紫菜的保健作用．现代养生．2005．(6) ,102-104.
[3]李庆龙．粮食营养与人体健康[M]．北京：北京农业出版社， 1986．
[4]李家瑞，食品化学[M]．北京。北京轻工业出版社．1987．
[5] 雷钢铁，陈效兰，紫菜薹色素的提取及其理化性质研究[J].化 学世界,2001．(2)：87-89．
[6]孙玲，张名位，黑芝麻色素的提取条件和稳定性研究[J]．中国 粮油学报,1998，13 (4)153-58．
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备注/Memo
收稿日期：2007-01-30
作者简介：迟莉(1982-)．女，黑龙江省安达市人，学士，研究实习员，从事生物技术研究．Tel:0452—6981671； E- mail：pzgcl@163．com。