紫玉米色素提取工艺研究  

Study on extraction technology of purple corn pigment

作　　者：徐亚民[1] 赵晓燕[2] 马越[2] 孟宪军[1] 李东华[1] 

机构地区：[1]沈阳农业大学,沈阳110161 [2]国家蔬菜工程技术研究中心,北京100089

出　　处：《食品科技》2007年第3期171-173,共3页Food Science and Technology

摘　　要：紫玉米中含有丰富的花青素,是具有抗氧化作用的一种天然色素。通过正交试验得到最佳提取工艺:以80%乙醇与0.2mol/L柠檬酸混合物为提取剂,料液比为1∶10(w/v),60℃下提取2h,提取两次。该色素是一种应用前景广阔的天然食用色素。Purple corns contains rich anthocyanin pigments. In this paper, the effect of four factors on extraction of pigment with orthogonal design test was investigated. The optimum condition was that, the extractive reagent was mixture of 80% alcohol and 0.2mol/L citric acid, the weight of mixture was 10 times of the purple corn, the purple corn was extracted 2 times at 60℃, each step for 2h.

关 键 词：紫玉米 花色素 提取 

分 类 号：TS201.1[轻工技术与工程—食品科学]