摘要
试验研究了南瓜色素的乙醇提取工艺条件和理化性质。研究结果表明,最优工艺条件是以无水乙醇为浸提剂,温度为70℃,固液比为1∶11,浸提时间3.5h。
The technology of extracting pigment from pumpkin and its physical and chemical property is studied by experiment. The optimum condition for extraction is as follows： Take absolute alcohol as the extractant, the ratio of solid： liquid 1 ： 11, the temperature 70℃, the extracting time 3.5h.
出处
《粮油食品科技》
2008年第2期74-76,共3页
Science and Technology of Cereals,Oils and Foods
基金
长江大学硕士科研启动基金(0221)
关键词
南瓜
色素
提取
pumpkin
pigment
extraction
