摘要
以红椒为原料,在单因素试验的基础上,通过正交试验优化超声波辅助乙醇提取红椒红色素的工艺条件。结果表明,红椒红色素的最佳提取条件为:以95%乙醇为提取溶剂,料液比1∶12(g/m L),超声功率300 W,超声时间30 min,超声温度30℃。此条件下红椒红色素的平均提取率达19.22%,所得红椒红色素呈鲜红色,无异味,可用于多种食品的着色。
With ethanol as solvent,the ultrasonic-assisted extraction techniques for red pigments from red pepper were optimized by the single factor and orthogonal tests.The results showed that,the optimum extracting conditions were： extracting agent 95% ethanol,solid-liquid ratio 1∶12（g/m L）,ultrasonic power 300 W,ultrasonic time 30 min,and ultrasonic temperature 30 ℃.Under these conditions,the mean extraction yield of red pigments from red pepper reached to 19.22%.The extracted red pigments had a bright red color and no off-odor,and could be used as food colorants.
作者
孟秀梅
李明华
MENG Xiu-mei LI Ming-hua(Jiangsu Food and Pharmaceutical Science College, Huai＇an 223005, China Jiangsu Engineering Research and Department Center for Food Processing, Huai＇an 223005, China)
出处
《保鲜与加工》
CAS
北大核心
2017年第2期68-72,共5页
Storage and Process
基金
江苏食品药品职业技术学院科研项目(3011500205)
关键词
红椒
红色素
超声
提取
工艺
red pepper
red pigments
ultrasonic method
extraction
technique
