用新鲜红苋菜提取天然苋菜红色素的工艺研究  

Study on the extract on process of red pigment from Sichuan red pepper

作　　者：陈晓光[1] 朱斌[2] 何展荣[1] 曾琪[1] 

机构地区：[1]四川职业技术学院,四川遂宁629000 [2]阿坝师范高等专科学校,四川汶川623002

出　　处：《中国调味品》2012年第6期111-113,120,共4页China Condiment

基　　金：四川省教育厅自然科学科研基金项目(09ZC054);四川职业技术学院科研基金(2008Z03)

摘　　要：用新鲜苋菜为原料,蒸馏水作提取溶剂,对提取苋菜红色素的工艺进行研究。实验结果表明,提取苋菜红色素的工艺条件是:提取时间60min;提取温度50℃;料液比180mL蒸馏水/g苋菜;提取次数为2次。此提取工艺具有生产成本低,操作简单安全,适合于工业化生产。Using the amaranth as raw material, the water as the extraction solvent, the extraction process of red pigment of amaranth from amaranth was studied. The results showed that the optimal conditions were that the temperature of red pigment of amaranth extraction was 50 ℃ ,the time of red pigment of amaranth extraction was 1 hours,the rate of solid and liquid was 180 mL water/g ama- ranth,the extraction times was 2. Under these conditions, using the water as the extraction solvent, had features of with low cost,easy operation and high safety,and was suitable for industrialized production.

关 键 词：苋菜 苋菜红色素 提取工艺 

分 类 号：TS264.4[轻工技术与工程—发酵工程]