期刊文献+

花蟹壳红色素提取工艺优化 被引量:3

Optimization of extracting technology for red pigment from Portunus pelagicus shell
下载PDF
导出
摘要 分别以二氯甲烷、石油醚、乙醇和水为提取剂浸提花蟹壳中红色素,其中乙醇浸提花蟹壳红色素效果好,并在475 nm处有最大吸收峰。选用乙醇为提取剂,以浸提液在475 nm处的吸光值为指标,分别研究浸提温度、粉碎粒度、提取时间、料液比和乙醇浓度对花蟹壳红色素提取结果影响。在单因素研究基础上,以85.5%乙醇为提取剂,提取时间为90 min时进行浸提温度、粉碎粒度和料液比L9(33)正交实验,确定浸提温度70℃,花蟹壳粉碎粒度90目,料液比为1∶10(w/v)所得浸提液在475 nm处吸光值最高。 Red pigments were extracted from Portunus pelagicus shell with methylene chloride, petroleum ether, ethanol and water as extractant respectively. The ethanol displayed good extracting activity for the red pigment, and the maximum absorbance was observed at 475 nm. Therefore, ethanol was selected as the suitable extractant, and the absorbance of the leaching liquor at 475 nm was used as the indicator. The influencing factors for the red pigment extraction including extracting temperature, granularity, ex- tracting time, ratio of material to liquid and ethanol concentration were studied. The orthogonal experiment of L9 (3^3) was performed to optimize the extracting temperature, granularity and ratio of material to liquid, based on the results of single factor experiment with 85.5 % of ethanol as extractant and 90 min as extracting time. The result showed that the optimal parameters were extracting temperature 70 ℃ the granularity 90 eyelet, and the ratio of material to liquid 1:10 (w/v), in this case the absorbance of the leaching liquor at 475 nm reached the top.
出处 《粮油食品科技》 北大核心 2012年第4期60-63,共4页 Science and Technology of Cereals,Oils and Foods
关键词 花蟹壳 红色素 浸提 工艺优化 Portunus pelagicus shell red pigment extracting optimized technology
  • 相关文献

参考文献4

二级参考文献72

共引文献117

同被引文献38

  • 1蒲首丞,王金水,王亚平.响应面法对酶水解谷朊粉制备生物活性肽的优化研究[J].粮食与饲料工业,2005(5):23-25. 被引量:13
  • 2向智男,宁正祥.超微粉碎技术及其在食品工业中的应用[J].食品研究与开发,2006,27(2):88-90. 被引量:38
  • 3陈力宏,董英,孙艳辉.酶法制备蚕茧层抗氧化多肽水解液的研究[J].蚕业科学,2006,32(3):442-445. 被引量:14
  • 4AMARO H M, BARROS R, GUEDES A G, et al. Microalgal compounds modulate carcinogenesis in the gastrointestinal tract[J]. Trends in Biotechnology, 2013, 31(2): 92-98.
  • 5ANARJAN N, TAN C P, NEI-IDI A I, et al. Colloidal astaxanthin: Preparation, characterisation and bioavailability evaluation[J]. Food Chemistry, 2012, 135(3): 1 303-1 309.
  • 6NAGARAJ S, RAJARAM M G, ARULMURUGAN P, et al. Antiproliferative potential of astaxanthin-rich alga Haematococcus pluvialis Flotow on human hepatic cancer (HepG2) cell line[J]. Biomedicine & Preventive Nutrition, 2012, 2(3): 149-153.
  • 7YAO C, DU L, JIN Z Y, et al. Storage stability and antioxidant activity of complex of astaxanthin with hydroxypropyl-15-cy- clodextrin[J]. Carbohydrate Polymers. 2013.91(1): 385-389.
  • 8Chalamaiah M, Dinesh K B, Hemalatha R, Jyothirmayi T. Fish protein hydrolysates: proximate composition, amino acid composition, antioxidant activities and application: A review[J] . Food Chemistry, 2012, 135(4): 3020-3038.
  • 9Je J Y, Park P J, Kim S K. Antioxidant activity of a peptide isolated from alaska pollack (Theragra chalcogramma) frame protein hydrolysate[J] . Food Research International, 2005, 38(1): 45-50.
  • 10Mendis E, Rajapakse N, Kim S K. Antioxidant properties of a radical-scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate[J] . Food Chemistry, 2005, 53(3): 581-587.

引证文献3

二级引证文献25

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部