紫玉米芯色素提取工艺条件研究  

STUDY ON THE EXTRACTION OF PIGMENT FROM PURPLR CORN COB

作　　者：吕晓玲[1] 王冀[1] 龚鹏飞[1] 

机构地区：[1]天津科技大学,天津300457

出　　处：《食品研究与开发》2006年第4期76-78,共3页Food Research and Development

摘　　要：以紫玉米芯为原料,通过单因素及正交实验研究紫玉米芯色素提取效率的诸多因素影响,结果表明:各因素对紫玉米芯内色素提取效果的影响程度依次为:浸提液酸度>浸提温度>料液配比>浸提时间。确定了紫玉米芯中色素提取最佳工艺条件为浸提液酸度pH1、浸提温度80℃、料液比1:50、浸泡时间1.5h、提取级数2。Used as raw material, purple corn cob was immersed with hot distilled water and anthocyanins was extracted. The effect of different factors on extraction of pigment with single and multiple factor tests were investigated. The optimum conditions were the acid degree was pH 1, the weight of mixture was 50 times as large as that of the purple corn cob and the pigment was extracted two times at 80 ℃, each step for 1.5 h.

关 键 词：紫玉米芯 色素 提取 

分 类 号：TS202.3[轻工技术与工程—食品科学]