摘要
以山茶花为材料,通过其溶解性、不同pH值下颜色的变化和最大吸收波长进行初步定性,通过提取温度、提取时间、提取次数和液料比进行提取工艺的研究。结果表明:山茶花红色素为一种花色苷色素;该色素的提取工艺参数为:液料比10:1,提取次数3次,提取时间15min,提取温度40℃。
The qualities and extraction technology of red pigment of Camellia japonica L. were studied in this paper. The qualitative informations were obtained through solubility, colors in different pH and the absorptions maximum. Various factors that affected the extraction of the red pigment were investigated including extraction temperature, extraction time, extraction times and ratio of liquor to material. Results showed the red pigment was one of the anthocyanins. Also, the extraction technology was as follows： ratio of liquor to material was 10：1, extraetion times was three times, extraction time was 15 min, and extraction temperature was 40 ℃.
出处
《食品研究与开发》
CAS
北大核心
2009年第12期193-195,共3页
Food Research and Development
关键词
山茶花
红色素
定性
提取工艺
Camellia japonica L.
red pigment
qualities
extraction technology
