食品工业科技Issue(4)：322-326,5.
紫薯色素的微波提取及其稳定性和抗氧化活性的研究
Microwave extraction and stability of purple sweet potato pigment and antioxidant activity
摘要
Abstract
The extraction and stability of the pigment of the purple sweet potato were studied. Microwave extraction method,select the proportion of solvent,time,temperature,solid-liquid ratio as the extraction of factors, single-factor experiments and L9(34) orthogonal experiment to explore the extraction process of the pigment in the purple sweet potato. The effect of pH,temperature,different metal ions,oxidizing agents reducing agent,the impact of different food additives and other factors on the stability of the pigment of the purple sweet potato,and purple sweet potato pigment oxidation resistance were studied. The result showed that:purple sweet potato pigments with maximum absorption peak at 450nm,the mass fraction of 10% citric acid solution,the temperature of 30℃,the power of 75W,time of 15min,solid to liquid ratio of 1:15,purple sweet potato pigment the extraction rate was higher,the pigment of the purple sweet potato better stability,and had a strong antioxidant activity.关键词
紫薯色素/微波提取/稳定性/抗氧化性Key words
purple sweet potato pigment/microwave extraction/stability/oxidation resistance分类
轻工纺织引用本文复制引用
余凡,杨恒拓,葛亚龙,田光辉..紫薯色素的微波提取及其稳定性和抗氧化活性的研究[J].食品工业科技,2013,(4):322-326,5.基金项目
陕西理工学院2012年大学生创新实验项目(UIRP1131). （UIRP1131）
