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枇杷色素的超声波辅助提取及其稳定性研究
引用本文:燕红.枇杷色素的超声波辅助提取及其稳定性研究[J].食品工业,2012(8):61-63.
作者姓名:燕红
作者单位:郑州铁路职业技术学院国际教育学院
摘    要:主要探讨了枇杷色素的超声波辅助提取工艺并就其色素稳定性进行了研究。结果表明:枇杷色素在可见光范围内的最大吸收峰为356 nm,L16(45)正交试验确定了影响色素提取效果的最主要因素是料液比,并得出枇杷色素提取的最佳工艺条件:超声波频率为中频(47.6 kHz),提取溶剂为45%乙醇,提取时间15 min,提取温度60℃,料液比1︰15(g/mL),且该色素稳定性好,抗氧化还原性强。

关 键 词:枇杷  色素  超声波  提取  稳定性

Extraction with Ultrasonic and Stability of Pigment from Loquat
Yan Hong.Extraction with Ultrasonic and Stability of Pigment from Loquat[J].The Food Industry,2012(8):61-63.
Authors:Yan Hong
Affiliation:Yan Hong School of International Education Zhengzhou Railway Vocational & Technical College(Henan 450052)
Abstract:Ultrasound-assisted extraction of pigment from loquat was studied and the affection of ultrasonic frequency,the solvent concentration,extraction time,extraction temperature,and ratio of solid and liquid was discussed.The results showed that the maximum wavelength of the pigment was 356 nm;the results of L16(45) orthogonal test showed that the most important factor is the ratio of solid and liquid,the optimum conditions were determined as: middle-frequency ultrasonic(47.6 kHz),45% ethanol,extraction time 15 min,extraction temperature 60 ℃,the ratio of solid and liquid 1︰15(g/mL).The pigment from Loquat had good stability,strong anti-oxidation and anti-reduction.
Keywords:loquat  pigment  ultrasonic  extraction  stability
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