食品科学2012，Vol.33Issue(17)：87-89,3.
浸提溶剂对红叶甜菜红色素的影响
Effect of Extraction Solvents on the Stability of Red Pigment from Red Beet Stems
摘要
Abstract
Objective： To explore the thermal and light stability of red pigment extracted with different solvents from red beet stems （Beta vulgaris L. var. rubra）. Methods： Red pigment from red beet stems was extracted with two different solvents, 80% ethanol solution and distilled water. The resulting extracts were scanned in the wavelength range of 230--700 nm and evaluated for their stability under various temperature and light conditions. Besides, both extracts were analyzed by HPLC. Results： The UV-visible absorption spectra of the aqueous and ethanol extracts displayed two distinct absorption peaks at 270 nm and 538 nm, respectively. The aqueous extract exhibited better thermal and light stability and higher purity than the ethanol extract.关键词
红叶甜菜/稳定性/高效液相色谱Key words
red beet/stability/HPLC分类
轻工纺织引用本文复制引用
李伟,周大寨..浸提溶剂对红叶甜菜红色素的影响[J].食品科学,2012,33(17):87-89,3.基金项目
湖北省教育厅科学技术研究计划B类项目 （）
