山西农业大学学报（自然科学版）2012，Vol.32Issue(1)：33-36,4.
山楂红色素的提取及其稳定性和抗氧化性的研究
Study on the Stability and Inoxidizability of Red Pigment from Hawthorn
张素敏 1冯翠萍 1张振田1
作者信息
- 1. 山西农业大学食品科学与工程学院,山西太谷030801
- 折叠
摘要
Abstract
Soaking the pre-processed hawthorn by 95% ethanol.the red pigment was extracted by ultrasonic method. Influences of pH. temperature and light on the stability of the red pigment were studied in this paper. In addition, the DPPH · elimination ability of red pigment was studied. The results showed that the stability of red pigment from haw-thron was better under 60 C , it should be stored without light. The clearance to the DPPH · was increased as the concentration of soaking solution increased. When the concentration of soaking solution was 50 g · L-1 .the clearance percentage was 96. 35%. These results suggested red pigment from hawthron had high antioxidant activity.关键词
山楂/红色素/稳定性/DPPH·Key words
Hawthorn/Red pigment/Stability/DPPH 分类
轻工纺织引用本文复制引用
张素敏,冯翠萍,张振田..山楂红色素的提取及其稳定性和抗氧化性的研究[J].山西农业大学学报（自然科学版）,2012,32(1):33-36,4.
