哈尔滨商业大学学报（自然科学版）2015，Vol.31Issue(6)：715-720,728,7.
桑葚红色素的提取纯化及在果冻中的稳定性研究
Extraction of mulberry red pigment and stability in jelly
陈平 1李瑞琦1
作者信息
- 1. 哈尔滨商业大学食品工程学院,哈尔滨150076
- 折叠
摘要
Abstract
The pigment was extracted from mulberry by water, and the stability of pigment in jelly was studied after purifying by macroporous resin .The optimum extraction conditions were as followed:extraction temperature was 80 °C; the extract time was 50 min, and the liquid to solid ratio was 10:1.In these conditions, the pigment extraction rate was 87.56%. The static adsorption and desorption equilibrium time were 3 h and 2 h, respectively.When the concentration was 0.08 mg/mL, the adsorption rate was the largest and the ethanol pH value was 1.The volume concentration of 70%( V/V) had the best desorption effect.The resin dynamic adsorption breakthrough point was 420 mL for the 10 g resin.When the pig-ment in jelly, xylitol had protecting effect on it and although citric acid had damaging effect on jelly in a short time, it had little effect as a whole.Ca2+and Zn2+had a destructive effect on the pigment, Na+and Fe2+had little effect and Mg2+had a protective effect on it.The pigment was strongly damaged under light.关键词
桑葚红色素/果冻/纯化/稳定性Key words
mulberry red pigment/jelly purification/stability分类
轻工纺织引用本文复制引用
陈平,李瑞琦..桑葚红色素的提取纯化及在果冻中的稳定性研究[J].哈尔滨商业大学学报（自然科学版）,2015,31(6):715-720,728,7.
