摘要
分别利用水萃取法和0.1mol/L稀盐酸浸提法对北京红和食甜一品红块根中的红色素进行提取测定。结果表明:北京红和食甜一品红块根中红色素含量存在差异,且差异达到极显著水平,在块根中北京红的红色素含量较高;两种提取方法间也存在极显著差异,其中水萃取法的提取率高,经济实用,且安全性好。
Through the ways of water extractions and 0.1mol/L HCl extractions, betalain from the beet root of Beijinghong and Shitianyipinhong was extracted and detected. The results showed that The betalain contents in Beijinghong and Shitianyipinhong were different. The betalain content in Beijinghong was higher than that in Shitianyipinhong. The extraction ratio by water was higher and the way was available and safe.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第9期174-175,共2页
Science and Technology of Food Industry
基金
黑龙江省科技攻关项目(GC05B407)
关键词
食用红甜菜
不同品系
块根
红色素
提取
food beet
different lines
beet root
betalain
extraction
