食品与机械2013，Vol.29Issue(2)：121-125,5.DOI:10.3969/j.issn.1003-5788.2013.02.028
火龙果果皮色素提取工艺及稳定性研究
Research on extraction and stability of pigment from peel of white pitaya
摘要
Abstract
Studied the extraction of pigment from peel of white pitaye-and discussed some fators affecting its stability such as temperature, pH, light, sugar, salt, metal ions and oxygen. The results showed that the optimal extraction conditions of white pitayeand were following: distilled water with solid to solvent 1 : 20 (m : V), extracting time 50 min, extracting temperature30 t, extracting pH 6. The pitaya pigment was unstable to heat, and it was the most stable at pH 5～6, and light and oxygen could speed up its degradation; the sugar or salt concentration from 2% to 10% had no effect on its stability, Ca2+ can reduce its stability while Zn2+ can protect it, and K+,Fe2+,Mg2+ have no effect on it.关键词
火龙果/果皮/色素/提取工艺/稳定性Key words
pitaya/ peel/ pigment/ extraction/ stability引用本文复制引用
宋珊珊,谭沙,蔡国跃,孙延斌,吴天祥,朱威..火龙果果皮色素提取工艺及稳定性研究[J].食品与机械,2013,29(2):121-125,5.基金项目
浙江大学自主科研项目[编号:ZDKY2012(05)] （05）
