微波法提取海南蒲桃果色素的研究  

Study on Extraction of Syzygium cumini Fruit Pigment by Microwave Method

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》2015年第2期110-113,共4页China Condiment

摘　　要：利用微波技术从海南蒲桃果中提取色素,通过单因素和正交试验确定最佳提取条件。结果表明:微波法的最佳提取条件是微波功率528 W,提取时间5min,提取剂为0.3%HCl-60%乙醇,料液比为1∶10(g/mL)。The extraction of pigment from Syzygium cumini fruit is by using microwave technique. The optimum technology conditions are obtained by single factor and orthogonal tests. The results show that the optimum technology conditions of microwave extraction are as follows： the microwave power is 528 W, the extraction time is 5 min, the extraction agent is 0.3% HCl-60% alcohol, and the ratio of raw material （g） to extraction agent （mL） is 1 ： 10.

关 键 词：微波 提取 海南蒲桃果 色素 

分 类 号：TS264.4[轻工技术与工程—发酵工程]