| 茄子皮红色素浸提工艺及稳定性研究 |
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| 引用本文： | 田喜强,董艳萍,马松艳.茄子皮红色素浸提工艺及稳定性研究[J].中国酿造,2014(5):133-136. |
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| 作者姓名： | 田喜强 董艳萍 马松艳 |
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| 作者单位： | 绥化学院食品与制药工程系,黑龙江绥化152061 |
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| 基金项目： | 绥化学院科学技术研究项目（KQ1301004） |
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| 摘 要： | 以茄子皮为原料,采用400W功率超声波辅助浸提法提取茄子皮红色素,通过单因素试验确定了提取溶剂种类、料液比、提取温度、浸提时间的影响,再利用正交试验法进行工艺优化,得出提取茄子皮红色素的最佳工艺条件。最佳工艺条件为料液比1∶8、浸提温度70℃、浸提时间50min和体积分数8%乙酸溶液。研究表明,茄子皮红色素对多数金属离子、短时间光照和较低温度具有较好的稳定性。
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| 关 键 词： | 茄子皮红色素 超声 正交试验 浸提工艺 |
Extraction technology of eggplant peel red pigment and research on its stability |
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| TIAN Xiqiang,DONG Yanping,MA Songyan.Extraction technology of eggplant peel red pigment and research on its stability[J].China Brewing,2014(5):133-136. |
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| Authors: | TIAN Xiqiang DONG Yanping MA Songyan |
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| Affiliation: | (Department of Food and Pharmaceutical Engineering, Suihua University, Suihua 152061, China) |
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| Abstract: | Using eggplant peel as raw material, red pigment was extracted from eggplant peel material using 400 W power ultrasonic assisted extraction method. Based on the extraction solvent, solid-liquid ratio, extraction time, extraction temperature that determined by single factor experiment, orthogonal experiment was used to optimize the extraction process parameters. The optimum extraction process was solid to liquid ratio 1：8, extraction temperature 70℃, extraction time 50 min, acetic acid concentration 8%. Moreover, the results showed that the eggplant peel red pigment had good stability in the existence of metal ions, short time light, and low temperature. |
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| Keywords: | eggplant peel red pigment ultrasonic orthogonal experiment method extraction technology |
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