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| 腊八蒜绿变色素的分离提取 | |
| 引用本文： | 赵晓丹,傅达奇,王萍,胡小松.腊八蒜绿变色素的分离提取[J].食品与发酵工业,2004,30(10):129-131. |
| 作者姓名： | 赵晓丹 傅达奇 王萍 胡小松 |
| 作者单位： | 1. 中国农业大学食品学院,北京,100083;东北林业大学林学院,哈尔滨,150040 2. 中国农业大学食品学院,北京,100083 3. 东北林业大学林学院,哈尔滨,150040 |
| 摘 要： | 通过试验初步确定了提取分离大蒜绿变色素的方法 :体积分数 75 %乙醇提取绿变色素 ,色素经弱阳离子交换树脂CG 5 0 ,sephadexLH 2 0柱层析分离 ,得到了构成绿变色素的蓝色素和黄色素 2条色带 ,两者的最大吸收波长分别为 5 90nm和 440nm。通过试验证明了黄色素为蓝色素转化而来。 |
| 关 键 词： | 大蒜 绿变 色素 分离 |
| 修稿时间： | 2004年6月30日 |
Isolation of Green Pigment in Laba Garlic |
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| Zhao Xiaodan , Fu Daqi Wang Ping Hu Xiaosong.Isolation of Green Pigment in Laba Garlic[J].Food and Fermentation Industries,2004,30(10):129-131. | |
| Authors: | Zhao Xiaodan Fu Daqi Wang Ping Hu Xiaosong |
| Affiliation: | Zhao Xiaodan 1,2 Fu Daqi1 Wang Ping2 Hu Xiaosong1 1 |
| Abstract: | T A method for isolating the green pigment in greening garlic was developed. The pigment was extracted with 75% ethanol and isolated by column chromatography with Amberlite CG-50 and Sephadex LH-20. The green pigment was separated into blue pigment and yellow pigment, which showed a maximum absorbance at 590 nm and 440nm respectively. The experiments also demonstrated that the yellow pigment was transformed from the blue pigment. |
| Keywords: | garlic greening pigment isolation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |