微波—表面活性剂协同提取番薯天然紫色素的研究  

作　　者：刘永练[1] 张新强[1] 毛桃嫣[1] 周勇强[1] 郑成[1] 

机构地区：[1]广州大学化学化工学院,广东广州510006

出　　处：《食品工业科技》2007年第7期180-183,共4页Science and Technology of Food Industry

基　　金：广州大学第10届"挑战杯"立项资助

摘　　要：紫心番薯色素(PPSP)为水溶性天然色素。本实验研究了PPSP的微波与表面活性剂协同提取以及大孔树脂的精制工艺条件。通过正交实验确定了最佳提取条件为:吐温60与司班60混合比例2∶1(添加量为提取溶剂的1%),固液比1∶60,提取温度60℃,提取时间4min。最大提取率为0.781%。对比实验结果表明,该法与传统浸提法相比,提取率提高了30%,且提取时间仅为传统提取法的3%。The pigment of purple sweet potato（PPSP）is water-soluble natural pigment. The extraction condition of PPSP by surfactant assisted microwave and refinement condition by macroporous resins were investigated in this study. The optimum extraction condition with orthogonal test were：tween-60 to span -60 2：1 （optimum addition：1% of extraction agent）, solid to liquid 1：60, temperature 60℃, time 4min. Under the optimal condition, the maximum extraction rate was 0.781% . Compared with traditional method, the extraction rate of the pigment was 30% higher and extraction time was only 3% of traditional method.

关 键 词：紫心番薯 微波提取 表面活性剂 天然食品色素 

分 类 号：TS202.3[轻工技术与工程—食品科学]