摘要
对紫番薯色素的提取精制工艺条件进行了初步研究,探讨了各主要提取因素对提取效果的影响,并通过正交实验得到了色素提取和精制的较佳工艺条件:以pH3.0的20%乙醇作为提取剂,提取温度60℃,提取时间60min,物料比1:10,提取液以AB-8树脂吸作为吸附剂,以70%乙醇进行洗脱,可以对色素进行较好的分离和精制。在以上最佳工艺条件下,总的紫番薯色素的提取收率可达到0.92%。
Factors affecting extraction anthocyanins from purple sweet potato were studied.After single-factor and orthogonal tests,one optimal extraction technology was developed.The optimal extracting conditions were as the following:with 20% ethanol(pH 3.0)as extract solution,purple potato(g):extraction solution(mL)was 1 ∶20,extracting at 50℃ for 60 min.The extracted liquid was further purified by AB-8 resin and eluted by 70% ethanol.Under the above conditions,the total extraction rate was up to 0.92%.
出处
《中国食品添加剂》
CAS
北大核心
2009年第6期121-125,共5页
China Food Additives
关键词
紫番薯
紫色素
提取
花色苷色素
purple sweet potato
anthocyanin
extract
purple pigment
