正交法优选五倍子色素提取及其稳定性实验  

Optimization of Extraction Process for Chinese Gallnut Pigment by Orthogonal Design and Its Stability Test

作　　者：陈小全[1] 李云[1] 丁静[1] 翟虎[1] 邵辉莹[1] 孔茜[1] 

机构地区：[1]泰山医学院化工学院,山东泰安271016

出　　处：《中国调味品》2015年第2期27-29,33,共4页China Condiment

基　　金：山东省泰安市科技发展计划项目(20102034)

摘　　要：为合理提取五倍子色素,以单因素条件为基础,利用正交设计优化苏木色素的提取工艺,同时探讨了色素的稳定性存在条件。结果表明:超声波作用下提取苏木色素∶液固比50∶1,提取功率60 W,提取温度70℃,提取时间50min。酸碱、光照减小色素稳定性而淀粉增强稳定性。In order to obtain a reasonable extraction process for pigment of Chinese gallnut, the orthogonal experimental design is used to optimize the extraction process and the stability of pigment is investigated. The results show that liquid-solid ratio is 50 ： 1, power is 60 W, temperature is 70 ℃, time is 50 min. pH and light weaken the stability and starch enhances the stability.

关 键 词：五倍子 色素 超声波 提取 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]