栗壳天然食用色素提取工艺研究  

Study on the Extraction Technology of Food Pigment from Chestnut Shell

作　　者：高荣海[1] 李冬生[1] 姜力耘[1] 刘元[1] 王学文[1] 

机构地区：[1]辽宁省经济林研究所,辽宁大连116031

出　　处：《农业科技与装备》2009年第5期59-62,共4页Agricultural Science & Technology and Equipment

摘　　要：为了给栗壳的综合利用提供一条新途径,研究从栗壳中提取食用棕色素,以应用于食品生产中。采用乙醇回流提取正交试验,研究乙醇浓度、提取温度、提取时间、料液比等因素对栗壳色素得率的影响。通过对结果进行极差及方差分析表明,当料液比为1:20、溶剂为50%的乙醇水溶液时,提取栗壳天然色素较优工艺参数为:提取温度80℃,提取3次,每次3h。Using chestnut shell as raw materials in the experiment, the orthogonal experiment and the variance analysis were conducted which obtained the best condition on return extraction of alcohol of food pigment extracted from chestnut shell： chestnut shell is soaked in pH8.0 and 50% aqueous ethanol, 1：20 as the ratio of raw material to solvent for 3 hours at 80 ℃.

关 键 词：栗壳 食用色素 提取 乙醇 

分 类 号：TS202.3[轻工技术与工程—食品科学]