Method for stabilizing beet red pigment of Suaeda salsa

A technology for betalain and Suaeda salsa is applied in the field of Suaeda salsa betaine stabilization, can solve the problems of high cost, complicated preparation method and the like, and achieves the effects of good effect, low cost and strong pertinence

Inactive Publication Date: 2009-01-21
SHANDONG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The antioxidants prepared by this invention are all extracted from plants

Method used

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  • Method for stabilizing beet red pigment of Suaeda salsa
  • Method for stabilizing beet red pigment of Suaeda salsa
  • Method for stabilizing beet red pigment of Suaeda salsa

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1: 0.6 g of vitamin C, 0.6 g of sodium benzoate and 0.2 g of L-sodium ascorbate were added to 1000 ml of 0.2% betalain solution, and mixed.

Embodiment 2

[0019] Example 2: 0.04 g of vitamin C, 0.04 g of sodium benzoate and 0.02 g of L-sodium ascorbate were added to 100 ml of 0.2% betalain solution, and mixed.

Embodiment 3

[0020] Example 3: Add 0.06 g of vitamin C, 0.08 g of sodium benzoate and 0.03 g of L-sodium ascorbate to 100 ml of 0.2% betalain solution, and mix well.

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Abstract

The invention discloses a method for stabilizing a suaeda salsa beet red pigment. The method comprises the following steps: the suaeda salsa betanin solution with a concentration of 0.2-0.6% is added with vitamin C, sodium benzoate and L-sodium ascorbate, after the adding, the concentration of the vitamin C is 0.02%-0.10%, and the concentration of the sodium benzoate is 0.02%-0.10%, the concentration of the L-sodium ascorbate is 0.02%-0.10%, and the unit of the concentration is the mass-volume ratio. After a stabilizer is added, the tolerance of the pigment to temperature, illumination, acid and alkali and a reducer is improved, and the applicable scope of pigment solution is expanded. The method of the invention has the advantages of simple operation, low cost, good effect, etc.

Description

technical field [0001] The invention relates to a method for stabilizing Suaeda salsa betalain. Background technique [0002] As we all know, some progress has been made in replacing synthetic pigments with natural pigments in food additives in the international market, and a market dominated by natural pigments has been formed. Natural pigments are developing at an annual growth rate of 10%. However, both water-soluble natural pigments and fat-soluble natural pigments are unstable, and the application of natural pigments is limited, mainly because the pigments are affected by heat, light, pH and certain metal ions. Therefore, how to improve the stability of natural pigments has become the key to promoting the use of natural pigments. [0003] The fading and discoloration of natural pigments is a very complicated problem. To solve this problem, we must first understand the characteristics of natural pigments, consider the nature of their own structures, and the influence o...

Claims

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Application Information

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IPC IPC(8): A23L1/275A23L1/272A23L3/3544A23L5/43
Inventor 王宝山段迪
Owner SHANDONG NORMAL UNIV
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