| 紫薯花色苷提取工艺的优化研究 |
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| 引用本文： | 刘艳杰,张健.紫薯花色苷提取工艺的优化研究[J].食品工业,2011(10). |
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| 作者姓名： | 刘艳杰 张健 |
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| 作者单位： | 上海应用技术学院香料香精技术与工程学院; |
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| 摘 要： | 研究从紫薯中提取花色苷的工艺。以紫薯粉为原料,在恒温振荡条件下提取花色苷,研究了提取溶剂、提取温度和提取时间等因素对紫薯花色苷含量的影响,并通过响应面法确定了最佳提取工艺参数为提取温度63.76℃,柠檬酸质量分数0.81%,料液比1∶26.36。结果表明运用响应面法优化紫薯中花色苷的提取工艺具有良好效果。
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| 关 键 词： | 紫薯 花色苷 提取工艺 响应面法 |
Optimization Study of Extraction Factors of Anthocayanin from Purple Sweet Potato |
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| Liu Yan-jie,Zhang Jian School of Perfume , Aroma Technology.Optimization Study of Extraction Factors of Anthocayanin from Purple Sweet Potato[J].The Food Industry,2011(10). |
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| Authors: | Liu Yan-jie Zhang Jian School of Perfume Aroma Technology |
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| Affiliation: | Liu Yan-jie,Zhang Jian* School of Perfume and Aroma Technology,Shanghai Institute of Technology(Shanghai 200235) |
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| Abstract: | |
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| Keywords: | purple sweet potato anthocyanin extraction technology response surface methodology(RSM) |
| 本文献已被 CNKI 等数据库收录！ |
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