紫甘薯色素提取工艺研究  

The Technological Study on Extracting Pigment from Purple Sweet Potato

作　　者：翟彦青[1] 李翠清[1] 李建刚[1] 慕朝[1] 

机构地区：[1]北京石油化工学院,北京102617

出　　处：《北京石油化工学院学报》2012年第2期1-4,共4页Journal of Beijing Institute of Petrochemical Technology

摘　　要：紫甘薯色素作为天然食用色素,具有资源丰富、色泽自然、安全可靠、兼具药理功能等特点,在食品、化妆品、医药等方面有着巨大的应用潜力。笔者采用浸提法,以新鲜紫甘薯为原料,考察了提取剂种类、料液比、提取时间和温度对紫甘薯色素提取效果的影响。在单因素实验基础上通过正交实验,确定了紫甘薯色素提取的最佳工艺条件为:40%乙醇溶液为提取剂,料液比为1∶20(g/mL),提取时间为1h,提取温度为30℃。Using purple sweet potatoes as the material,the extraction technology of purple sweet potatoes was studied in this paper.The orthogonal test was adopted to determine the optimum extraction technology based on the results of single factor experiments.The results show that the best condition of the extraction of purple sweet potato pigment is using the alcohol concentration 40% as the extraction reagent,with its ratio of solid to liquid being 1∶20（g/mL）,with 2 h of extraction,and the temperature of extraction 30℃.

关 键 词：紫甘薯 色素 提取 最佳条件 

分 类 号：O643.3[理学—物理化学]