摘要
随着人们对食品安全的关注,人们愈发倾向于天然食品,尤其是人工化学合成色素一般对人体有害,我国食品添加剂行业提出了"天然,营养,多功能添加剂"的绿色发展方针,优先使用天然色素,并致力于提高天然色素的提取率,实现扩大化生产。紫苏是我国传统的药食两用植物。主要研究的是在超声波辅助下紫苏色素提取的最佳工艺条件,探讨了超声时间、超声功率、料液比这三个因素对紫苏色素提取效果的影响。结果表明,以无水乙醇为提取溶剂时,在可见光范围内紫苏色素的最大吸收峰为415 nm,通过正交试验发现超声时间对提取效果影响较大,且提取紫苏色素的最佳工艺条件是:超声时间30 min,料液比1︰60(g/mL),超声功率420 W。
As people focus on food safety,they tend to natural food.Especially,artificial synthetic pigments were often harmful for health.Food Additives Industry in our country had put forward the green developing policy of nature,nutrition and multifunctional additives,gives priority to natural pigment and devoted to improve the extraction yield,achieves the expanded production.Perilla frutescens was a kind of traditional plant which both for medicine and food in our country.Ultrasoundassisted extraction of pigment from Perilla frutescens was studied.The results showed that extraction solvent was absolute ethyl alcohol,the maximum wavelength of the pigment was 415 nm.the results of orthogonal test showed that the most important factor was ultrasonic time.The optimum conditions were determined as:ultrasonic time 30 min,ratio of solid and liquid 1︰60(g/mL),and ultrasonic power 420 W.
作者
徐少峰
秦磊
吴鹏
XU Shaofeng;QIN Lei;WU Peng(College of Biology and Agricultural Resources,Huanggang Normal University,Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization,Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains,Huanggang 438000)
出处
《食品工业》
CAS
北大核心
2020年第4期68-71,共4页
The Food Industry
基金
湖北省教育厅青年人才项目(03201718402)。
关键词
紫苏
天然色素
超声波
提取
Perilla frutescens
natural pigment
ultrasonic
extraction
