摘要
对3种栀子色素产品的关键工艺技术进行优化。通过调节次峰来提高栀子蓝的蓝色饱和度和亮度,通过优化纯化工艺来大幅降低栀子甙生产成本,通过精细分离栀子黄杂质来将中端栀子黄精制成高端栀子黄。该试验制备的新型栀子蓝产品UV图谱的主峰λmax为608nm、次峰λmax为653nm;单体栀子甙含量达到92.3%,生产成本下降50%,纯品栀子甙含量达到98%,生产成本下降90%;栀子黄的G/C为0.175,Ch/C为0.158。与国际上主流同类产品相比,该试验获得的3种栀子产品均达到世界先进水平。
：The processing techniques of three main gardenia products were developed and optimized. The blue saturation and brightness of gardenia blue were improved by adjusting the sub peat. The production costs of geniposide were reduced by optimizing the purification processing. And middle level gardenia yellow was upgraded to high-level using fine separation for the impurity. The UV graph of gardenia blue was detected by Shimadzu UV-2501, which the main peak λmax was 608 nm and the sub-peat λmax was 653nm. The content reached 92. 3% for monomer geniposide and 98% for pure genipo side. Meanwhile, the costs of those were reduced by 50% and 90%, respectively. The Ch/C of gardenia yellow was 0. 158 and the G/C was 0. 175. Compared to current similar products with the world, all the parameters of the products obtained reached the advanced level in the world.
出处
《食品与机械》
CSCD
北大核心
2013年第5期217-219,共3页
Food and Machinery
关键词
栀子产品
栀子蓝
栀子甙
栀子黄
gardenia products
gardenia blue
geniposide
gardenia yellow
