摘要
以马蹄皮为原料,研究了微波辅助提取棕色素的工艺条件。实验结果表明,马蹄皮棕色素属于黄酮类色素。通过正交试验确定的最佳提取工艺条件为:以30%(V/V)食用酒精为溶剂、料液比为1∶20(g/mL)、微波功率为240 W、微波辐射时间为5 min。在此条件下,马蹄皮棕色素的浸提率为23.52%,较之常规浸提法提高了17.72%,而且微波辐射没有改变马蹄皮棕色素的性状和结构。
In this paper, affecting factors of microwave-assisted extracting brown pigment from water chestnut peel were investigated. The experiment results indicated that the pigment consist of flavones and other flavonoids. The optimal extracting technology and conditions were deter- mined by orthogonal test as follows： 30%（V/V） edible ethanol as extracting solvent, solid to liquid ratio 1：20（g/mL）, power of microwave 240 W and extracting time 5min. Under the optimal conditions, the extraction rate reached 23.52%,which increased by 17.72% compared with con- ventional extracting approach, and its characters and structure is not changed.
出处
《中国调味品》
CAS
北大核心
2009年第1期92-94,99,共4页
China Condiment
基金
广西科学基金项目(桂科自0832274)
广西教育厅面上科研项目(200607MS008)资助
关键词
马蹄皮
棕色素
微波辅助提取
正交试验
water chestnut peel
brown pigment
microwave-assisted extraction
orthogonal test
