摘要
试验以95%乙醇为溶剂,研究了不同料液比、温度、pH值、时间对紫甘薯色素提取产率的影响,确定了紫甘薯色素提取的最佳工艺条件:料液比1:5、pH=4、温度60℃、时间1h,并对其色素的稳定性进行了研究。
The effects of ratio of sample to solvent, temperature , pH value and the extraction yield of purple sweet potato pigment wers studied in the cast that 95% ethanol was taken as extraction solvent in this expreiment. The optimum technollgical condition were obtained which were showed as follows： the extraction was carried out at 60℃ for 1 h,the ratio of sample to solvent is 1：5 ,pH is 4. In addition,the stability of the pigment was also studied.
出处
《中国调味品》
CAS
北大核心
2006年第6期46-50,共5页
China Condiment
关键词
紫甘薯色素
提取率
稳定性
purple sweet potato
extraction yield
stability
