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Study on Extraction and Conversion Annatto (Bixa orellana L.) Color into Norbixin to Prepare Food Grade Water-Soluble Norbixin Powder

Study on Extraction and Conversion Annatto (Bixa orellana L.) Color into Norbixin to Prepare Food Grade Water-Soluble Norbixin Powder
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摘要 Response surface methodology was used in this research to optimize the technical parameters of the extraction and conversion color compound in armatto seeds into norbixin. Parameters affected the extraction efficiency and norbixin recovery yield were solvent concentration, rate of solvent/seed, incubation time, and incubation temperature. The optimization results including: concentration of ethanol is 51.82°; concentration of NaOH is 0.52 M; ratio of solvent/seed is 7.1/1; incubation time is 33.12 minutes, incubation temperature is 58.6℃, and the rate of 36% HCl/color solution is 0.5/5 (v/v).
出处 《Journal of Life Sciences》 2017年第2期97-104,共8页 生命科学(英文版)
关键词 Achiote Bixa orellana L. BIXIN norbixin EXTRACTION CONVERSION food color. 胭脂树橙 提取 颜色 水溶性 食品级 响应面分析方法 溶剂浓度 红木
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