CAJ | 학술논문

以菊花为原料提取菊花黄色素,并对其理化性质和稳定性进行了研究。结果表明：菊花黄色素色素可溶于水、甲醇、95%乙醇、正丁醇等极性较强的溶剂中,不溶于氯仿、石油醚等非极性溶剂中。最大吸收波长为445 nm。色素溶液在室温自然光环境中存放至36 h后无明显变化,在80℃以下色素的耐热性较好。对光、热较稳定,耐受一般的食品饮料加工条件。菊花黄色素可用于果汁饮料、调味品、及酒类等的加工中。
이국화위원료제취국화황색소,병대기이화성질화은정성진행료연구。결과표명：국화황색소색소가용우수、갑순、95%을순、정정순등겁성교강적용제중,불용우록방、석유미등비겁성용제중。최대흡수파장위445 nm。색소용액재실온자연광배경중존방지36 h후무명현변화,재80℃이하색소적내열성교호。대광、열교은정,내수일반적식품음료가공조건。국화황색소가용우과즙음료、조미품、급주류등적가공중。
The freezing-melting-ultrasound combined cell crushing method was added to the original preparation process of chrysanthemum yellow pigment, so that the cell wall of chrysanthemum petals were fully ruptured and pigment directly flowed out. The improved process shortened the extraction time, and improved pigment extraction rate. To assess the feasibility of new technology, the experiment of comparing extraction results of new process to extraction results of the conventional process was done. The experimental results showed that: The yellow pigment showed different color in different condition of pH value. Finally, chrysanthemum yellow pigment was added to the wine, vinegar and beverage products to preparing characteristic chrysanthemum product series. And its stability was studied preliminary .