板栗壳色素的提取及其稳定性研究

对河北遵化所产的棕色板栗壳进行了色素提取和理化性能研究，研究表明：板栗壳色素水溶性好，对光，热的耐受性强，当pH为4－14时，色素稳定性好，对于多种金属离子的作用不显著，色素对氧化剂H2O2的耐受能力较差，对还原剂Na2SO3的耐受能力强。     

板栗壳色素的提取工艺

以板栗壳为原料,研究提取其棕色素的工艺。在加热条件下,以碱溶的方法提取。确定了从板栗壳中提取棕色素的较佳工艺条件为:质量浓度为2.0%NaOH溶液、提取温度为80℃、提取时间为3次。为板栗壳色素的开发奠定了基础,也为板栗加工副产物的综合利用提供了一条新途径。     

板栗壳色素的提取及染色性能概述

本文对天然染料板栗壳色素的提取方法及其在纺织品上的染色性能进行综述.分别从板栗壳染料的化学组成、性能以及其用于纺织品天然染料的应用工艺几方面进行阐述,并对板栗壳制得的棕色素作为纺织品天然染料的发展应用前景进行了展望.     

响应面法优化微波辅助提取板栗壳色素

以板栗壳为原料,利用微波辅助提取板栗壳中的棕色素。在单因素实验的基础上,运用响应面分析法进一步对板栗壳色素的微波提取条件进行优化,并研究了各因素间的交互作用。研究结果表明,在重复提取3次的条件下,当1.0wt%Na HCO3为提取溶剂、料-液比为1∶25(g/m L)、辐照时间为6 min、微波功率为462 W,再将粗提液经酸沉、重结晶后,板栗壳色素的提取率达到了15.5%。响应面分析结果显示,功率对提取效率的影响最为显著,表明微波法可较好地应用于板栗壳棕色素的提取。     

板栗球苞壳棕色素提取及性能研究

以农林业产品中的废弃物板栗球苞壳为原料,提取天然水溶性食用棕色素.通过对棕色素提取过程各主要因素的研究,确定了提取过程的操作参数,包括浸提温度、浸提时间、溶剂比、萃取比等;最佳条件下,产品最高收率大于9%,产品吸光度达到79.项目具有较好的经济、社会和环境效益.     

微胶囊化板栗壳棕色素稳定性的研究

将微胶囊化后的板栗壳色素与未微胶囊化的板栗壳色素进行平行对照实验,分别测定它们的吸收波长、耐热性、耐酸性及对维生素C、亚硝酸钠等食品中常用添加剂的稳定性。试验结果表明,微胶囊化板栗壳色素的对pH的适应范围大大提高,且对热、酸、光、维生素C及其他食品添加剂的稳定性都有所改善。     

板栗壳的热解特性研究

采用热重分析仪和三种动力学计算方法研究了板栗壳的热解过程,可分为失水干燥、主热解和炭化三个阶段.含量较高挥发分(68.42％)造成主热解区间质量损失最多,主要是木质素、纤维素和半纤维素三种生物质组分的分解,其含量和特性使热解过程产生不同趋势.提高升温速率产生的热滞后现象使热解不够充分,导致主热解阶段活化能和频率因子增大...     

坼草果色素的提取及理化性质研究

首次从可食的坼草果中提取食用色素并对色素的理化性质进行了研究,得出结论：坼草果色素水溶性姨,颜色随ｐＨ值变化而变化,ｐＨ值≤３时,其最大吸收波长为５２０ｎｍ,有一定的耐热、耐光性,但耐氧化还原性能差,蔗糖、柠檬酸、食盐可增其色泽,苯甲酸使其色稍减,Ｍｇ＾２＋、Ｚｎ＾２＋Ｋ＾＋、Ｃａ＾２＋、Ｎａ＾＋对其无不良影响,Ａｌ＾３＋、Ｆｅ＾３＋、Ｃｕ＾２＋使其变色;急性毒性实验中小白鼠无异常表现。     

水溶性姜黄色素的提取及其理化性质研究

从姜黄茎块中提取制备水溶性姜黄色素，研究了姜黄色素的光稳定性、热稳定性及其介质条件对吸光度的影响。     

核桃壳棕色素提取研究进展

核桃壳棕色素是天然食用色素,广泛运用于食品工业。综述阐述了近年来棕色素提取方法的研究进展,旨在推动这些技术的发展。     

Preparation and Characterization of Activated Carbon from Chestnut Shell and its Adsorption Characteristics for Lead

Activated carbons were prepared from chestnut shell by phosphoric acid activation and the prepared activated carbons were used to remove lead(II) from aqueous solutions. The effects of impregnation ratio (IR) and activation temperature on activated carbon production were investigated. The produced activated carbons were characterized by N₂ adsorption, scanning electron microscopy (SEM), and atomic force microscopy (AFM) techniques. The highest surface area (1611 m²/g) and total pore volume (0.7819 cm³/g) were obtained at a carbonization temperature of 500°C with an impregnation ratio of 3/1. The resulting activated carbon was used for removal of lead(II) from aqueous solution. The effects of temperature, contact time, and adsorbent dosage were investigated. The adsorption isotherm studies were carried out and the obtained data were analyzed by the Langmuir, Freundlich, and Temkin equations. The rate of adsorption was found to conform to the pseudo-second-order kinetic model. The Langmuir isotherm equation showed better fit for all temperatures and the maximum adsorption capacities of lead(II) was obtained as 138.88 mg/g at 45°C.     

超声波协助提取花生壳中黄色素的实验研究

通过单因素实验,将用紫外分光光度计在355 nm处测定的提取液吸光度作为实验指标,确定超声波提取花生壳中黄色素的最佳条件为:以70%乙醇作提取溶剂、料液比为1 g∶9 mL、超声波频率为20 kHz、每次提取8 min、提取2次,色素粗品收率为4.3%.与加热回流法、浸泡法比较,超声波提取方法具有效率高、时间短、节省能源等优点.     

龙眼壳黄色素提取及稳定性研究

对龙眼壳黄色素的提取工艺及其稳定性进行了研究,结果表明:以50%乙醇溶剂作为提取剂,料液配比为1︰20,温度为70℃,提取时间为2 h是最佳提取工艺条件;龙眼壳黄色素在酸性、温度低于70℃、有氧化剂(H2O2)的加入下稳定,但在强碱、光照、高温及还原剂(Na2SO3)和防腐剂(苯甲酸)下不稳定。     

Effect of the Extraction Technique and Operational Conditions on the Recovery of Bioactive Compounds from Chestnut (Castanea sativa) Bur and Shell

The aim of this work was to study the extraction of phenolic compounds from chestnut bur and shell, both waste products of chestnut processing in the food industry. Two extraction techniques were compared—maceration with solvents and microwave-assisted extraction. The influence of the solvent used (water, 50% MeOH or 50% EtOH) and temperature (25-50-75°C) on extraction yield and extract total phenols content and FRAP, DPPH, and ABTS antioxidant activities was studied. In the conventional extraction, the yield was significantly higher for the bur (8.54–19.58%) than for the shell (2.91–13.27%); however, the shell extracts showed substantially greater properties. The best extract properties were achieved at 75°C using 50% MeOH for the bur and water for the shell and phenolic compounds with demonstrated antioxidant properties, as gallic acid esters of glucose and ellagic acid, were identified in these extracts by RP-HPLC-ESI-TOF. In addition, the aqueous extracts showed ability to inhibit the growth of gram positive and negative bacteria but not fungi. The kinetic of the extraction process was well fitted by the Peleg's model. The non-conventional microwave-assisted extraction slightly improved the chestnut bur extraction by reducing the extraction time.