CAJ | 학술논문

主要研究微波辅助提取仙人掌果红色素的最佳提取条件，并对红色素的稳定性进行了研究。通过单因素实验确定微波辅助提取仙人掌果红色素的最佳工艺条件为微波作用时间2 min，微波功率119 W，料液比1∶20，温度40℃，提取时间65 min，仙人掌果红色素提取效果最好。pH，光照，氧化剂，还原剂对色素稳定性有显著影响，抗坏血酸的存在对色素的稳定性的影响不显著。
주요연구미파보조제취선인장과홍색소적최가제취조건，병대홍색소적은정성진행료연구。통과단인소실험학정미파보조제취선인장과홍색소적최가공예조건위미파작용시간2 min，미파공솔119 W，료액비1∶20，온도40℃，제취시간65 min，선인장과홍색소제취효과최호。pH，광조，양화제，환원제대색소은정성유현저영향，항배혈산적존재대색소적은정성적영향불현저。
The aim of this study is to determine best conditions of microwave-assisted extraction pigments from cactus pear fruit and the stability of the red pigment was researched. The optimum conditions for microwave-assisted extraction pigments from cactus pear fruit is microwave 2 min, microwave power 119 W, 1∶20, temperature 40℃, extraction time 65 min determined by single factor experiments. pH, light, oxidant, reluctant has an effect on the stability of pigment and the presence of ascorbic acid effects on the stability of the pigment is not essential.