| 微波辅助提取龙葵浆果中花青素工艺研究 |
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| 引用本文： | 陈新,周宏,施梅. 微波辅助提取龙葵浆果中花青素工艺研究[J]. 化工时刊, 2012, 26(9): 9-12 |
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| 作者姓名： | 陈新 周宏 施梅 |
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| 作者单位： | 南京晓庄学院生物化工与环境工程学院,江苏南京,211171 |
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| 基金项目： | 南京晓庄学院科研课题资助项目（No：2010KYYBl8） |
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| 摘 要： | 以野生龙葵浆果为原料,优化其花青素的最佳微波提取工艺:盐酸水溶液与物料的最佳液固比为17.5∶1,盐酸浓度为0.75%,微波辐射功率为700 W,提取温度为70℃,提取时间为6 min;并用pH值示差法测定龙葵浆果中花青素含量为1.806±0.016 mg/g。
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| 关 键 词： | 龙葵浆果 花青素 提取工艺 测定方法 |
Study on Microwave- assisted Extraction of Anthocyanins from Solanum Nigrum Fruit |
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| Chen Xin , Zhou Hong , Shi Mei. Study on Microwave- assisted Extraction of Anthocyanins from Solanum Nigrum Fruit[J]. Chemical Industry Times, 2012, 26(9): 9-12 |
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| Authors: | Chen Xin Zhou Hong Shi Mei |
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| Affiliation: | Chen Xin Zhou Hong Shi Mei (School of biochemical ＆ environmental engineering, NanJing XiaoZhuang CoUege,Jiangsu NanJing 211171 ) |
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| Abstract: | The microwave - assisted extraction process of anthocyanins in wild Solanum nigrum fruit was opti- mized. The optimum extracting conditions were ： the liquid / solid ratio was 17.5： 1, the extraction solvent was 0.75% hydrochloric acid,microwave power was 700W, extracting temperature was 70℃, and extracting time was 6 min. The content of the anthocyanins was determined with pH - differential method ,and the result was 1. 806 ± 0.016 mg/g. |
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| Keywords: | Solanum nigrum fruit anthocyanins microwave- assisted extraction |
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