食品工业科技2012，Vol.33Issue(23)：214-217,4.
仙人掌果红色素提取工艺及其稳定性研究
Study on extraction process and stability of red pigment from cactus pear fruit
摘要
Abstract
The purpose was to provide theoretical basis for developing natural colorant from cactus pear fruit.The extraction process conditions were established for red pigment from cactus pear fruit. The stability of the red pigment was researched.The best extraction process condition was as following, extraction agent was 70% ethanol solution, material and extraction agent ratio was 1 :20 ( w/v), pH5.0, extraction temperature for 50℃, the extraction time for lh.The results showed that the red pigment from cactus pear fruit was stable at pH3-5, but was unstable to sunlight, oxidizing agent, reducing agent.It was stable to Na^+ and Mg^2+ , but unstably to Zn^2+ , Sn^2+, Fe^3+ , Cu^2 + and Pb^2+.关键词
仙人掌果/红色素/提取工艺/稳定性Key words
cactus pear fruit/red pigment/extraction process/stability分类
轻工纺织引用本文复制引用
马丹雅,赵晶,姚晶,王红梅,宋琳,杨同舟,陈智斌..仙人掌果红色素提取工艺及其稳定性研究[J].食品工业科技,2012,33(23):214-217,4.基金项目
黑龙江省教育厅课题（11553073）. （）
