| 桔皮黄色素的提取和稳定性研究 |
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| 引用本文： | 李文絮,李增新.桔皮黄色素的提取和稳定性研究[J].青岛大学师范学院学报,1998(2). |
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| 作者姓名： | 李文絮 李增新 |
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| 摘 要： | 用乙醇浸取法从新鲜桔皮中提取脂溶性黄色素，测得紫外可见光谱λmax为425nm。在不同条件下测其425nm吸光度，试验色素稳定性。得知：日光照射或长时间室内光照以及与较高浓度氧化剂接触将使色素有所退色，色调不变；无溶剂受热使色素破坏严重；还原剂、酸、碱、食盐、蔗糖等对色素无明显影响。认为脂溶性桔皮黄色素作为食用色素具有一定的开发价值。
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| 关 键 词： | 桔皮 食用色素 |
Study on the Extraction and Stability of Yellow Pigment from Orange Peel |
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| Li Wenxu, Li Zengxin.Study on the Extraction and Stability of Yellow Pigment from Orange Peel[J].Journal of Teachers College Qingdao University,1998(2). |
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| Authors: | Li Wenxu Li Zengxin |
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| Institution: | Li Wenxu; Li Zengxin |
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| Abstract: | A yellow pigment dissolving in fat is extracted from fresh orange peel with the method of alcohol soak.Its maxi-mum absorbing peak is 425 nm within UV spectrum and its stability tested in some conditions.It is sensitive to sunlight and dif-fused light for a long time.It is destroyed when heated alone in high temperature.But it is not affected obviously by reducing a-gent,eacid,alkali,table salt and sucrose.It has some developing value as edible pigment. |
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| Keywords: | orange peel edible pigment |
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