摘要
以紫甘蓝为原料,采用微波辅助提取紫甘蓝色素的单因素试验和正交试验,确定最佳工艺条件,并对紫甘蓝色素进行了纯化及对其理化性质进行了研究。确定的最佳工艺条件为:微波辐射功率600W、提取时间3 min、提取液浓度为0.45 mol/L的盐酸溶液,料液比为1:10(g/mL)。性质研究结果表明,紫甘蓝色素性质稳定,可作为酸碱指示剂和食品添加剂使用。
The raw material is violet cabbage .Concentration of extraction reagent ,microwave radiant time, radiant intensity and proportion of solvent and reagent investigated in single factor test and orthogonal test L9 （3^4）. On this basis,violet cabbage pigment was purified, and it＇s UV spectrum and chemical characters were also studied.The result showed that the optimum conditions were：the extraction reagent is 0.45 mol/L hydrochloric acid. reagent/solvent ratio： 1：10 （g/mL） ,radiant power at 600 w for 3 minutes in microwave irradiation. The Violet cabbage pigmentcan can be used as an acid-base indicator and food additives because of stable property.
出处
《食品研究与开发》
CAS
北大核心
2013年第5期22-26,共5页
Food Research and Development
基金
陕西省教育厅自然科学基金资助项目(11JK0586)
关键词
紫甘蓝色素
微波辅助法
色素纯化
紫外-可见光谱
红外光谱
violet cabbage pigment
microwave irradiation
pigment pufification
UV-Vis spectrum
IR spectrum
