摘要
本文采用乙醇溶液多级浸取、固液分离、微孔膜过滤、真空薄膜浓缩,再由超临界CO2萃取分离、真空冷冻干燥得到栀子黄色素。产品提取率、纯度、色价较传统工艺有明显提高。
This paper discussed the way to obtain yellow pigment from Cape jasmine:First, put Cape jasmine into alcohol.The mixed liquid was drawn and extracted, Second, the solid and liquid were separated. Third, filtration of micro-membrane andconcentration of vacuum membrane were carried out. Fourth, yellow pigment was obtained through vacuum extraction by ultra-critical CO2. The rate of extraction, purification and colour of the product were very much promoted in comparison with thetraditional technology and skill.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第12期70-74,共5页
Food Science