摘要
研究了应用微波从红龙果(Hylocereus Costaricensisor Weber Britt)中提取食用红色素的新工艺,并确定了最佳工艺条件:提取剂为50%的乙醇溶液,原料用量(g)与提取剂用量(mL)比为1∶90,微波功率为700 W,提取时间为20 s,提取次数为4次。最佳工艺条件下的色素提取率为98.94%,产品pH值为6。与溶剂浸提法相比,微波法提取红龙果食用红色素的每次提取时间由2h减少到20 s,提取率从90.96%增加到98.94%。
A new method of microwave extraction was used to extract the edible red pigment from the fruit of Hylocereus costarecenss （Weber） Britt. The extraction processes were investigated and the optimal conditions were determined as follows： the extracting solvent is 50% alcohol （volume percent）, the ratio of raw material to extractant is 1 ： 90, microwave power is 700 W, extraction time is 20 s, extraction times is 4. Under the optimal conditions, extraction rate is 98.94%, pH value of the extractive is 6. Compared with solvent extraction, microwave extraction time from 2 h was reduced to 20 s and extraction rate was increased from 90.96% to 98.94%.
出处
《广东微量元素科学》
CAS
2005年第9期57-60,共4页
Trace Elements Science
关键词
红龙果
微波提取
红色素
工艺条件
Hylocereus costarecensis （Weber） Britt Fruit
microwave extraction
pigment
technological condition
