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蓝靛果紫红色素的提取及其理化性质研究赵彦杰
山东临沂师范学院农林学院,山东临沂276000
关键词:蓝靛果;紫红色素;提取;性能
分类号:TS202.3
文献标识码:A
文章编号: 1002-6630(2006)10-0276-03
相关文献:参考文献(16篇) 耦合文献(117篇) 主题相关
摘 要:以蓝靛果为原料,用树脂法提取了蓝靛果紫红色素,并对其理化性质进行了研究.结果表明,AB-8树脂对蓝靛果色素具有较高的吸附量,用50%乙醇为洗脱剂得到的产品质量好、色价高、且AB-8树脂重复使用20次后吸附率仅降低1.29%;该色素在酸性条件下具有较好的稳定性,并且对光、热和常用食品添加剂比较稳定,是一种价廉易得、安全可靠、使用方便的天然植物色素,在食品工业中有一定的开发利用价值.[著者文摘]
栏目信息:工艺技术
《食品科学》-2006年27卷10期-276-278页
Food Science
2006年27卷10期
《食品科学》
起止页码:276-278
国际标准刊号:ISSN 1002-6630
国内统一刊号:CN 11-2206
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[参考文献]
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Extraction and Characteristic of Purplish Red Pigment from Lonicera caeruleaZHAO Yan-jie (Agriforestry College, Linyi Normal University, Linyi 276000, China)Abstract:The purplish red pigment was extracted from Lonicera caerulea with resins, and its characteristic was studied. The results showed that AB-8 resin had the best performance of absorbing the purplish red pigment. In the course of desorbing the absorbed pigment, 50% ethanol was optimal. AB-8 resin was selected during the experiment. After repeating 20 times, the absorption factor was only at a loss of 1.29%. The pigment was stable in acid solution, and the light, heat and common food additions also had no evident influences on its stability. So the pigment from Lonicera caerulea might be used as a good addition.[著者文摘]
Key words:Lonicera caerulea; purplish red pigment; extracting; characteristic
收稿日期: 2006-07-29
作者简介:赵彦杰(1965-),男,副教授,主要从事生物资源开发和利用的教学与研究工作.
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