海南蒲桃果色素提取工艺的研究  

Study on Extraction Process of Pigment from Syzygium cumini Fruit

作　　者：植中强[1] 

机构地区：[1]肇庆学院化学化工学院,广东肇庆526061

出　　处：《中国调味品》2013年第2期100-102,120,共4页China Condiment

摘　　要：探讨了提取剂、提取温度、提取时间、原料与提取剂配比等因素对海南蒲桃果色素提取的影响。结果表明最佳提取条件:以体积分数为0.3%盐酸-90%乙醇溶液作为提取剂,原料与提取剂配比为1∶4(g/mL),温度为60℃,时间为4h。The effects of extractant, extracting temperature, extracting time, the ratio of raw material and extractant on the pigment extraction from Syzygium cumini fruit are studied. The results show that the best extracting condition is; the extractant with the volume percent of 0. 3% of hydrochloric acid and 90% of ethanol solution, the ratio of raw material and extractant is 1 ： 4 （g/mL）, the reaction temperature is 60 ℃ and the reaction time is 4 hours.

关 键 词：海南蒲桃果 色素 提取 

分 类 号：TS202.3[轻工技术与工程—食品科学]