超临界二氧化碳脱除萝卜红色素异味研究  

Elimination of red radish pigment's odor with supercritical CO2

作　　者：朱诗优[1] 杨鑫鑫[1] 张睿麒[1] 闫秋丽[1] 高彦祥[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2012年第1期224-229,共6页Food Science and Technology

摘　　要：以涪陵胭脂萝卜为原料,以柠檬酸为提取剂,优化得出了最佳提取工艺流程,对超临界二氧化碳的萝卜红色素异味脱除效果及对萝卜红色素提取液的影响进行了研究。结果表明:在40℃、90min、25MPa时超临界的脱臭效果最显著,此条件下对色素提取液的影响相对较小。Red radish pigment was extracted from red radish using citric acid as the extractant. The optimum extraction process was optimized. The influence on the properties of red radish pigment and the effect of elimination of extracting pressure, temperature and time were studied systematically under the condition of supercritical CO2. The results showed that 40℃, 90 min and 25 MPa is appropriate to eliminate peculiar odor and influence on properties of red radish pigment is minimum.

关 键 词：萝卜红色素 提取 超临界 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS225.1[轻工技术与工程—食品科学与工程]