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Study on Extraction and Conversion Annatto (Bixa orellana L.) Color into Norbixin to Prepare Food Grade Water-Soluble Norbixin Powder
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作者 Tran Thi Ha dao phan thoai +1 位作者 Le Thi Thu Thuy phan The Dong 《Journal of Life Sciences》 2017年第2期97-104,共8页
Response surface methodology was used in this research to optimize the technical parameters of the extraction and conversion color compound in armatto seeds into norbixin. Parameters affected the extraction efficiency... Response surface methodology was used in this research to optimize the technical parameters of the extraction and conversion color compound in armatto seeds into norbixin. Parameters affected the extraction efficiency and norbixin recovery yield were solvent concentration, rate of solvent/seed, incubation time, and incubation temperature. The optimization results including: concentration of ethanol is 51.82°; concentration of NaOH is 0.52 M; ratio of solvent/seed is 7.1/1; incubation time is 33.12 minutes, incubation temperature is 58.6℃, and the rate of 36% HCl/color solution is 0.5/5 (v/v). 展开更多
关键词 Achiote Bixa orellana L. BIXIN norbixin EXTRACTION CONVERSION food color.
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