摘要
以新鲜紫甘蓝为原料,采用酸性乙醇提取天然的紫甘蓝色素。通过单因素及正交实验,结果表明,提取紫甘蓝色素各因素影响顺序为:固液比>浸提时间>浸提剂比例>浸提温度,最佳工艺条件为:A1B2C2D2,即固液比为1g∶2mL;浸提时间4h;75%乙醇∶0.4%乙酸(体积比)为2∶1;温度35℃,提取率为12.4%。
The extraction techniques of purple cabbage pigment from fresh purple cabbage were studied. Identified various factors on the extraction rate of the order ethanol volume fraction ： solid-liquid ratio 〉 extraction time 〉 extractants ratio〉 extraction temperature , The optimal extraction parameters for purple cabbage pigment from fresh purple cabbage were obtained as followed ： A1B2C2D2, solid--liquid ratio 1 g ： 2 mL; extraction time 4 h ;75% ethanol：0. 4% acetic acid（volume ratio） 2 ： 1;extraction temperature 35 ℃ ,extraction ratio 12.4%.
出处
《中国调味品》
CAS
北大核心
2011年第11期105-108,共4页
China Condiment
关键词
紫甘蓝色素
提取
最佳条件
red cabbage pigment
extraction
optimum technological method.
