柿子黄色素提取工艺优化  

Optimization techniques for the extraction of pigment from persimmon

作　　者：谢三都[1] 林灵[1] 卓姚春 方豪[2,3] 

机构地区：[1]福建师范大学闽南科技学院,福建泉州362332 [2]厦门市产品质量监督检验院,福建厦门361024 [3]福建农林大学食品科学学院,福建福州350002

出　　处：《亚热带农业研究》2015年第2期128-132,共5页Subtropical Agriculture Research

基　　金：福建师范大学闽南科技学院大学生创新性实验计划(MKCX-2013-010)

摘　　要：以永定柿子为原料,色价为考察指标,通过单因素试验和正交试验研究了微波辅助乙醇溶剂法提取柿子黄色素的工艺条件。结果表明,采用95%乙醇溶液,在料液比(g∶m L)为1∶3、装载量为20 g的条件下,经240 W微波处理90 s后,柿子黄色素提取效果最佳,所得色价为9.03。The Yongding persimmon was used as raw material and microwave assisted alcohol extraction technology of the persimmon pigment was conducted with the color value as the index of investigation by the single factor and orthogonal experiment. The extraction result was the optimum when the color value was 9. 03 under the conditions of 95% alcohol solution,1 ∶ 30 solid-liquid ratio（ g∶ m L）,20 g load,240 W microwave power and 90 seconds for extraction.

关 键 词：柿子 黄色素 微波 色价 提取工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]