紫甘蓝紫色素萃取工艺条件研究  

Study on technical conditions of penicillin extraction of red cabbage pigment

作　　者：陶亮亮[1] 李鹏[1] 田晓婷[1] 丁敬敏[1] 唐志华[1] 

机构地区：[1]陕西理工学院化学与环境科学学院,陕西汉中723001

出　　处：《中国调味品》2011年第11期105-108,共4页China Condiment

摘　　要：以新鲜紫甘蓝为原料,采用酸性乙醇提取天然的紫甘蓝色素。通过单因素及正交实验,结果表明,提取紫甘蓝色素各因素影响顺序为:固液比>浸提时间>浸提剂比例>浸提温度,最佳工艺条件为:A1B2C2D2,即固液比为1g∶2mL;浸提时间4h;75%乙醇∶0.4%乙酸(体积比)为2∶1;温度35℃,提取率为12.4%。The extraction techniques of purple cabbage pigment from fresh purple cabbage were studied. Identified various factors on the extraction rate of the order ethanol volume fraction ： solid-liquid ratio 〉 extraction time 〉 extractants ratio〉 extraction temperature , The optimal extraction parameters for purple cabbage pigment from fresh purple cabbage were obtained as followed ： A1B2C2D2, solid--liquid ratio 1 g ： 2 mL; extraction time 4 h ;75% ethanol：0. 4% acetic acid（volume ratio） 2 ： 1;extraction temperature 35 ℃ ,extraction ratio 12.4%.

关 键 词：紫甘蓝色素 提取 最佳条件 

分 类 号：TS202.3[轻工技术与工程—食品科学]