摘要
对脚板薯花青素提取及其纯化工艺进行研究,0.5%硫酸溶液作浸提剂,并使其pH小于或等于4.0,在60℃的温度条件下恒温加热60min,一般物料配比掌握在1∶10。实验结果表明,脚板薯是良好的花青素材料来源。
The conditions for extracting and purifying pigments from Common Yam Rhizome were studied in this paper, The optimum conditions were established as follows： extracting reagent 0.5% H2SO4, pH adjusted to 4.0 or below 4.0, extracting time 1 hour at 60℃,rate of sample to the reagent 1：10. The result suggests that Common Yam Rhizome is a good source for anthocyanin.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第11期131-132,135,共3页
Science and Technology of Food Industry
基金
国家863项目(2004AA241180)
浙江省科技厅项目资助。
关键词
脚板薯
花青素
提取
纯化
Common Yam Rhizome
anthocyanin
extraction
purification
