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紫甘蓝水溶性色素不同提取方法的比较研究 被引量:3

Comparative study of extracting the purple cabbage water-soluble pigments by different strategies
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摘要 研究紫甘蓝水溶性色素提取最佳方法和工艺条件,为紫甘蓝色素的工业化提取和应用提供理论和实验依据。采用水浴、微波辅助、超声波辅助3种方法提取紫甘蓝水溶性色素,通过单因素及正交实验确定3种方法的最佳提取条件,并对3种方法的最佳提取效果进行比较。实验结果表明:水浴加热提取紫甘蓝水溶性色素所需时间最长,最佳条件为:50℃、40 min、液固比30:1,提取液在552 nm的吸光值(Abs552)为0.443;微波处理大大缩短了提取紫甘蓝水溶性色素的时间,最佳条件为:180 W、30 s、液固比30:1,提取液Abs552为0.447,与水浴提取的效果相近;超声波辅助提取紫甘蓝水溶性色素的效果最好,最佳条件为:25 s、50℃、液固比30:1,提取液Abs552为0.772。 The purple cabbage water-soluble pigments was extracted by water bath, microwave-assisted and ultrasonic-assisted processes. The optimal extracting conditions were confirmed by one-factor and orthogonal experiments, and the results under the optimal extracting conditions of the three methods were compared. The results showed that longest time was needed when extracted in the water bath. The optimal conditions were confirmed at 50 ℃ for 40 min with the liquid-solid ratio of 30:1, and the absorbance of 0.443 was determined at 552 nm of the extracts. The extraction time was largely shortened by the microwave treatment at 180 W for 30 s with the liquid-solid ratio of 30:1, and the absorbance of 0.447 was determined at 552 nm of the extracts, with the similar extraction rate to that with water bathtreatment. The highest extraction rate could be accessed with the assistance of ultrasonic treatment for 25 s at 50 ℃ with the liquid-solid ratio of 30:1, and the absorbance of 0.772 was determined at 552 nm of the extracts.
出处 《食品科技》 CAS 北大核心 2014年第8期216-219,共4页 Food Science and Technology
基金 辽宁省教育厅重点实验室项目(2009S004) 渤海大学辽宁省高校重大科技平台"食品贮藏加工及质量安全控制工程技术研究中心"与"辽宁省食品安全重点实验室"开放课题(LNSAKF2011027)
关键词 紫甘蓝水溶性色素 水浴 微波 超声波 purple cabbage water-soluble pigments water bath microwave ultrasonic
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