| 西洋菜中叶绿素提取工艺研究 |
| |
| 引用本文： | 魏强华,冼翠芝,张薇珠,杨淑娟,潘丽华.西洋菜中叶绿素提取工艺研究[J].食品工业科技,2012,33(11):275-277,282. |
| |
| 作者姓名： | 魏强华 冼翠芝 张薇珠 杨淑娟 潘丽华 |
| |
| 作者单位： | 广东轻工职业技术学院食品与生物工程系,广东广州,510300 |
| |
| 摘 要： | 采用分光光度法测定了西洋菜的叶、茎中叶绿素含量,结合西洋菜的叶/茎质量比,解决了西洋菜整体研究时取样不均的问题。对西洋菜中叶绿素提取工艺进行了研究,确定了最佳提取工艺为:室温下、提取3次、每次提取时间40min、液固比5∶1。本研究表明超声波处理会降低提取的叶绿素含量,但不会引起波长扫描图谱形状的改变。
|
| 关 键 词： | 西洋菜 叶绿素 超声波 正交实验法 |
Study on extracting process of chlorophyll from watercress |
| |
| WEI Qiang-hua,XIAN Cui-zhi,ZHANG Wei-zhu,YANG SHU-juan,PAN LI-hua.Study on extracting process of chlorophyll from watercress[J].Science and Technology of Food Industry,2012,33(11):275-277,282. |
| |
| Authors: | WEI Qiang-hua XIAN Cui-zhi ZHANG Wei-zhu YANG SHU-juan PAN LI-hua |
| |
| Affiliation: | (Department of Food Engineering,Guangdong Industry Technical College,Guangzhou 510300,China) |
| |
| Abstract: | The chlorophyll content of leaf and caudex from watercress was measured by spectrophotometer method.And weight ratio of leaf to caudex from watercress was measured in order to sample uniformly.The extracting process of chlorophyll from watercress was studied.The optimal conditions were as follows:extracting temperature was room temperature,extracting 3 times,extracting period was 40minutes,and the ratio of alcohol to watercress sample was 5∶1.The chlorophyll content of samples was decreased while the scanning spectrum did not changed by the treatment of ultrasonic waves. |
| |
| Keywords: | watercress chlorophyll ultrasonic waves orthogonal experiments |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
