紫薯中提取色素的工艺研究  

Study on the process of extracting pigment from purple sweet potato

作　　者：朱珠[1] 柳中梅[1] 刘云派[1] 

机构地区：[1]江西理工大学冶金与化工学院,江西赣州341000

出　　处：《江西理工大学学报》2013年第3期11-15,共5页Journal of Jiangxi University of Science and Technology

摘　　要：对从紫薯中提取色素的工艺条件进行研究,并对提取的紫薯色素的稳定性进行了研究.以新鲜的紫薯为原料,采用溶剂萃取法提取紫薯色素,考察了不同提取剂对紫薯色素提取效果的影响,并通过单因素实验确定了紫薯色素的最佳提取条件为:以2%碳酸钠溶液作为提取剂,水和紫薯的质量比为1∶1,提取温度为常温,提取时间为10 min.考察了酸度、光、氧化剂对紫薯色素稳定性的影响,经研究发现紫薯色素在酸性、非光照、无氧化剂条件下较稳定.The process conditions of extracting pigment from purple sweet potato and the stability of the extracted purple sweet potato pigment are studied in this paper. Taking the fresh purple sweet potato as-raw material and using solvent extraction to extract the purple sweet potato pigment, the paper analyzes the effects of different extraction solvents on the extraction of the purple sweet potato pigment. The results of the study show that the optimum extraction conditions are determined by the following factors： with 2% sodium carbonate solution as extraction agent, water and the purple potato mass ratio was h l, extraction temperature was room temperature, and extraction time was 10 minutes. The effects of acidity, light and oxidants on purple sweet potato pigment stability are studied to show that the purple sweet potato pigment is more stable under acidic, non-lighting, non-oxidant conditions.

关 键 词：紫薯 色素 提取 稳定性 

分 类 号：TQ611[化学工程—精细化工]