摘要
本论文以野生蓝莓果为原料,对蓝莓花色苷的提取工艺进行了研究。结果表明:蓝莓花色苷提取的最佳条件是:乙醇浓度80%,浸提时间30min,浸提温度30℃,pH2,料液比1:10。在此条件下色素的提取率为92.4%。
The ethanol extraction of blueberry pigment from blueberry was studied in this paper. The results showed that the optimal ethanol concentration, extraction time, extraction temperature, pH value and the ratio of solid to liquid were 80%, 30 min, 30℃, 2 and 1: 10, respectively, under which the yield of the extracted pigment achieved 92.4%.
出处
《现代食品科技》
EI
CAS
2007年第1期60-62,共3页
Modern Food Science and Technology
关键词
蓝莓
提取
花色苷
Blueberry
Extraction
Anthocyanin
