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为了给各种食用品、医学药品等色素新产品提供原料,采用紫外分析法,以乙醇做提取剂,研究肉桂色素的提取和稳定性。提取乙醇的适宜条件为:pH=3的65%乙醇溶液,原料与乙醇的质量和体积比为1∶10,90℃条件下索氏回流2.5 h。色素在320nm处有最大吸收峰,且水溶性较好。在pH 1~7时具有良好的稳定性,热稳定性较好。醋酸、蔗糖等食品添加剂对肉桂色素的稳定性无明显影响,但葡萄糖对其影响相对较大。影响较明显的氧化剂为(NH4)2S2O8,还原剂为抗坏血酸。在9种金属离子中,Fe3+对其影响较大且使该色素变色。
In order to provide all kinds of food, medicine and other new products pigment raw materials, the use of UV analysis, ethanol extraction agent for the study of cinnamon pigment extraction and stability. The suitable conditions for the extraction of ethanol were as follows: 65% ethanol solution with pH = 3, the mass and volume ratio of raw material to ethanol was 1:10, and Soxhlet reflux was carried out at 0 ℃ for 2.5 h. Pigment has the maximum absorption peak at 320nm, and water-soluble better. At pH 1 ~ 7, it has good stability and good thermal stability. Food additives such as acetic acid and sucrose have no significant effect on the stability of cinnamon pigment, but glucose has a relatively large impact on it. The more obvious oxidant is (NH4) 2S2O8, the reducing agent is ascorbic acid. Of the nine metal ions, Fe3 + has a greater influence on it and discolors the pigment.