摘要
研究以短梗五加果为试验材料,研究表明:短梗五加果色素属于水溶性花青素色素,酸性条件下呈红色并在525nm有特征吸收峰。单因素试验研究表明:温度、乙醇浓度、pH值对色素浸提有显著的影响;果胶酶、超声波、微波处理能够提高色素浸提效果,但效果不显著。正交试验结果表明:最佳的提取条件是温度80℃、95%的乙醇溶剂、pH值为2.0,影响浸提因素次序为pH值>乙醇浓度>温度。
The material of the study is acanthopanx senticacosus harms fruit. The researches indicate: the pigment of acanthopanx senticacosus harms fruit belong to water-soluble anthocyanin pigment. It has a absorb apex at 525nm and is red liquor at acid condition. The odd factor test results indicate: temperature, alcohol concentration, pH have notable influence to extracting pigment, pectic enzyme, ultrasonic, microwave can improve extracting effect, but the impact is not prominent. The orthogonal test indicate: the best extracting conditions are temperature 80℃, ethanol concentration 95%, pH2.0. The sequence of the factors affecting extracting pigment from acanthopanx senticacosus harms fruit is pH, ethanol concentration and temperature from greatness to smallness.
出处
《食品科技》
CAS
北大核心
2007年第7期125-129,共5页
Food Science and Technology
关键词
短梗五加
色素
浸提
花青素
Acanthopanx senticacosus harms
pigment
extracting
anthocyanin