玫瑰花中黄酮类色素的提取工艺研究  

Study of Optimum Extracting Method of Rose Pigment

作　　者：杜鹃[1] 张晓敏[1] 徐金玉[1] 胡瑞兰[1] 冯作山[1] 

机构地区：[1]新疆农业大学食品科学学院,新疆乌鲁木齐830052

出　　处：《冷饮与速冻食品工业》2006年第1期23-26,共4页Beverage & Fast Frozen Food Industry

摘　　要：对玫瑰花色素的成分进行了初步鉴定,结果表明玫瑰花中含有黄酮类化合物。通过正交试验得出玫瑰色素的最佳提取条件为以pH为1的65%乙醇作为浸提剂,料液比1∶20,浸提温度80℃,浸提时间1.5 h。The contents of flavonoid in rose and its extraction method were studied, The results showed that there are flavonoids in rose. Based on an orthogonal experiment, the optimum extracting condition was obtained as the following ： pH = 1 , 6 5 % alcohol , a ratio of 1 ： 2 0 for the material to extraction solvent under a temperature of 80℃ for 1.5h.

关 键 词：玫瑰色素 黄酮类化合物 提取 

分 类 号：TS202.3[轻工技术与工程—食品科学]