CAJ | 학술논문

采用超声波法提取干红辣椒中的红色素，研究温度、光照、pH值、Vc、H2O2和Na2SO3溶液对辣椒红色素溶液稳定性的影响。结果表明：温度、光照、H2O2和NaSO3溶液对辣椒红色素稳定性影响较大，均可以加快红色素的降解，而pH值和Vc溶液对红色素提取液稳定性影响较小。
채용초성파법제취간홍랄초중적홍색소，연구온도、광조、pH치、Vc、H2O2화Na2SO3용액대랄초홍색소용액은정성적영향。결과표명：온도、광조、H2O2화NaSO3용액대랄초홍색소은정성영향교대，균가이가쾌홍색소적강해，이pH치화Vc용액대홍색소제취액은정성영향교소。
The capsanthin of hot pepper was extracted by ultrasound wave, and the effect of temperature, light, pH value, Vc solution, H2O2 solution and Na2SO3 solution on the stability of capsantin was determined in this study. The results showed that the eapsanthin stability was more affected by temperature, light, H2O2 solution and Na2SO3 solution than by pH value and Vc solution.