摘要
以紫甘薯粉为原料,在微波条件下萃取其色素,利用单因素试验与正交试验探讨了微波辐射时间、微波辐射功率、料液比、柠檬酸浓度四个因素对紫甘薯色素提取量的影响。试验结果表明微波辐射时间2min、柠檬酸浓度7%、料液比1∶35、微波功率80W,在此条件下,测得紫甘薯中花色苷的含量最高为108.45mg/100g。
Anthocyanin was extracted by microwave-assisted technique from purple sweet potato powder.The effects of average microwave output power,microwave irradiation time,different solvents concentrations on the extraction yield were investigated by the single factor test and the orthogonal test.The results was showed that under microwave time for 2min,the citric acid concentration 7%,solid-liquid ratio 1∶35,the microwave power 80 W and the yield of pigment was up to 108.45mg/100 g.
出处
《食品与发酵科技》
CAS
2015年第2期52-55,共4页
Food and Fermentation Science & Technology
关键词
微波
紫甘薯色素
提取
microwave
purple sweet potato pigment
extraction
