CAJ | 학술논문

以橘皮为原料，以乙醇作为提取剂提取橘皮黄色素，用可见紫外分光光度法测定色素的最大吸收波长，对橘皮黄色素的提取条件及 pH、温度、金属离子、糖类、氧化剂、还原剂等对橘皮黄色素稳定性的影响进行了系统研究。橘皮黄色素具有一定的耐氧化还原性，在中性及微碱性环境下较稳定，常用的食物添加剂对色素影响不大。提取最佳条件：以体积分数99.7%的无水乙醇为浸提剂，料液比为1 g︰8 mL，温度为65℃，浸提时间5 h，pH值为5.0。
이귤피위원료，이을순작위제취제제취귤피황색소，용가견자외분광광도법측정색소적최대흡수파장，대귤피황색소적제취조건급 pH、온도、금속리자、당류、양화제、환원제등대귤피황색소은정성적영향진행료계통연구。귤피황색소구유일정적내양화환원성，재중성급미감성배경하교은정，상용적식물첨가제대색소영향불대。제취최가조건：이체적분수99.7%적무수을순위침제제，료액비위1 g︰8 mL，온도위65℃，침제시간5 h，pH치위5.0。
Using orange peel as raw material, and ethanol as the extraction solvent,the yellow pigment was extracted. Then UV-visible spectrophotometer was used to determinate the maximum absorption wavelength of the pigment. The systematical study was performed on the extraction conditions of yellow pigment from tangerine peel, as well as the effects of pH, temperature, sugar, metallic ions, oxidizing reagent, and reducing agent on its stability. The results show that the pigment has certain endurance to oxidation and reduction,is stable in neutral and slightly basic conditions;the optimum extraction conditions are as follows:the extraction reagent 99.7%alcohol,pH 5.0, solid-to-liquid ratio 1 g︰8 mL , extraction temperature 65 ℃, extraction time 5 h.