| 橘皮黄色素提取工艺研究 |
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| 引用本文： | 李佑稷,宋智娟,田宏现,李国民. 橘皮黄色素提取工艺研究[J]. 食品与发酵工业, 2002, 28(11): 28-32 |
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| 作者姓名： | 李佑稷 宋智娟 田宏现 李国民 |
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| 作者单位： | 吉首大学资源与环境科学学院,吉首,416000 |
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| 摘 要： | 为了开发利用橘皮资源 ,增加天然食用色素品种 ,以橘皮为原料 ,采用对比分析 ,正交试验和数理统计等方法 ,对橘皮黄色素的提取条件进行了系统的研究。结果表明 ,提取的最佳工艺条件是 :以pH值为 5 .0的体积分数 99.7%的无水乙醇为浸提剂 ,按每克橘皮粉加浸提剂 8mL的比例投料 ,在温度 65℃下浸提时间为 5h。
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| 关 键 词： | 橘皮 黄色素 提取工艺 |
| 修稿时间： | 2002-08-26 |
Study on the Extraction Technology of Yellow Pigment from Orange Peel |
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| Li Youji Song Zhijuan Tian Hongxian Li Guomin. Study on the Extraction Technology of Yellow Pigment from Orange Peel[J]. Food and Fermentation Industries, 2002, 28(11): 28-32 |
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| Authors: | Li Youji Song Zhijuan Tian Hongxian Li Guomin |
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| Abstract: | In order to exploit resources and increase food pigment variety, the extraction coditions of yellow pigment from orange peel were studied with methods of analysis contrast, orthogonal design and mathematical statistics. The result showed that the optimum conditions were the extraction reagent 99.7% alcohol with pH 5.0, eight times of volume of extraction reagent as the weight of orange peel and extraction temperature at 65℃ for 5 hours. |
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| Keywords: | orange peel yellow pigment extraction technology |
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