摘要
采用水溶液提取紫甘薯色素。选择pH值、料液比、浸提时间和浸提温度作为单因素进行梯度试验,确定其条件范围,通过正交试验确定紫甘薯色素提取的最佳工艺条件:pH值3(HCl)、料液比1∶2(g/mL)、浸提时间2 h、温度25℃,共提取3次,紫甘薯色素提取率可达94.85%。
The purple sweet potato pigment was extracted by water extraction.The single factor tests of pH,material/liquid ratio,extraction time and temperature were performed to ascertain the condition.The optimal technical conditions were obtained by orthogonal test,which were pH 3（HCl）,material/liquid ratio 1∶ 2（g/mL）,at 25 ℃for 2 h,and extracting for three times,the extraction rate of pigment was 94.85%.
出处
《粮油食品科技》
北大核心
2013年第3期15-17,61,共4页
Science and Technology of Cereals,Oils and Foods
关键词
紫甘薯
色素
水提工艺
purple sweet potato
pigment
water extraction technology
