野菊花黄色素提取工艺研究  

Study on Extraction Technology of Yellow Pigment from Chrysanthemum indicum

作　　者：邱业先[1] 王桃云[1] 龙月桂[2] 肖舜祯[1] 万发令[1] 

机构地区：[1]江西农业大学林学院,南昌330045 [2]江西安福县林业局,安福343200

出　　处：《食品与发酵工业》2002年第3期31-34,共4页Food and Fermentation Industries

摘　　要：对野菊花黄色素的提取条件进行了系统的研究。结果表明 ,提取的最佳工艺条件是 :以pH值为 5 0的体积分数 99 7%的无水乙醇为浸提剂 ,按每克野菊花粉加浸提剂 10mL的比例投料 ,在温度 60℃下 ,浸提时间为The extraction conditions of yellow pigment from Chrysanthemum indicum were studied. The result showed that the optimum conditions were the extraction reagent 99.7% alcohol with pH5, ten times of volume of extraction reagent as large as the weight of Chrysanthemum indicum and extraction temperature at 60℃ for 5 hours.

关 键 词：野菊花 黄色素 提取工艺 食用色素 

分 类 号：O629[理学—有机化学]