摘要
对南瓜黄色素的微波提取与稳定性进行了研究,结果表明:南瓜黄色素是一种稳定性良好的食用天然色素;微波提取南瓜黄色素的最佳条件:以95%vol的乙醇为提取液,料液比1∶30(g∶mL),微波功率540W,提取时间7m in。
Microwave-assisted extraction and stability of pumpkin flavochrome was studied in this paper.The results showed that the pumpkin flavochrome was a good natural pigment with fine stability and the optimum extraction conditions were: 95% alcohol as extraction reagent,.liquid-solid ratio 1∶30(g∶ml),microwave power 540W and the extraction time 7min.
出处
《中国酿造》
CAS
北大核心
2008年第6X期57-59,共3页
China Brewing
基金
忻州师院科技开发项目(2005)
关键词
南瓜黄色素
微波
提取
稳定性
pumpkin flavochrome
microwave
extraction
stability
