栀子黄色素的提取工艺及热分析  

The Process of Gardenia Pigment Extraction and its Thermoanalysis

作　　者：李卫[1] 邵友元[1] 胡立新[1] 

机构地区：[1]湖北工学院化工系,湖北武昌430068

出　　处：《冷饮与速冻食品工业》2002年第2期29-31,共3页Beverage & Fast Frozen Food Industry

摘　　要：研究了影响栀子黄色素提取的因素 :提取剂 (乙醇 )浓度、温度、时间、pH值 ,确定了栀子黄色素的最佳提取条件为 :温度 5 5℃ ,时间 4～ 5h ,以 6 0 %的弱碱性乙醇为溶剂。通过对栀子黄色素的热分析 ,得出栀子黄色素在 16 0℃左右开始熔化 ,分解温度为 30 4℃的结论。It is emphasis on studying the factors that influence on the gardenia pigment extraction, which is concentration of ethanol, extraction temperature, extraction time, and pH of ethanol. It is determined that the optimal extraction conditions are 55 ℃,4～5 h,60% slightly alkali ethanol.By thermoanalyzing gardenia pigment, we can come to the conclusion that the gardenia pigment begins to melt at 160 ℃ and break down at 304 ℃.

关 键 词：栀子黄色素 提取工艺 热分析 食用色素 

分 类 号：TS202.3[轻工技术与工程—食品科学]