玫瑰茄红色素微波提取工艺的优化研究

Study on Optimum Microwave Extracting Technology of Roselle Calyx Red Pigment

用果胶酶对玫瑰茄红色素的微波提取液进行酶解,以优化玫瑰茄红色素的微波提取工艺,提高色素提取率。结果表明:果胶酶的最适加量为0.05%,最适条件为30～40℃,12h。所得提取液粘度为7.8mPa.s,较对照降低了88.73%,色素粗提取率为3.1%。

Roselle calyx red pigment extracting liquid was enzymolysised by pectinase to improve extracting technology so that the pigment extraction rate was increased. The results showed that the optimum condition of pectinase were: enzymolysis temperature 30~40 , time 12h and enzyme added 0.05%.After enzymolysis, the viscosity of pigment liquid amounted to 7.8mPa.s,and reduced 88.73% than original. The pigment extraction rate was 3.1%.