小米辣护色液的提取工艺研究  

Study on the extraction process of capsicum color protection

作　　者：祝卢艺[1] 詹永[1] 杨勇[1] 肖敏[1] 刘源琼 

机构地区：[1]重庆市中药研究院,重庆400065 [2]重庆市轰茂食品有限公司,重庆402761

出　　处：《中国调味品》2011年第6期72-74,共3页China Condiment

基　　金：重庆市经信委产学研技术创新项目资助(项目编号09-cxy-67)

摘　　要：为了研究小米辣的绿色泡制方法,本文用中药提取液对小米辣进行护色。采用超声提取法提取中药,以总黄酮含量做指标,通过正交试验对总黄酮的提取工艺进行优化。结果显示:护色液总黄酮最佳提取工艺条件为:70%乙醇,提取温度80℃,固液比为20:1,提取时间30 min,提取率达5.21%,护色效果最好。In this paper,In order to study the method of the green soaking Capsicum,traditional Chinese medicine extract used for color protection of Capsicum.traditional Chinese medicines was extracted by using ultrasonic method.The content of total flavone was as the index,the extraction process was optimized through orthogonal test.The result shows that the optimum extraction conditions of total flavone are：70% ethanol,the temperature is 80℃,the ratio of liquid and material is 20∶1,extraction time of 30 min,the extraction rate of total flavone can reach 5.21%,the effect of control browning is best.

关 键 词：小米辣 护色剂 超声提取 正交实验 褐变度 

分 类 号：TS202.3[轻工技术与工程—食品科学]