山楂皮红色素超声-酶法提取工艺优化  

Optimization of the Extraction Technology of Pigments from Hawthorn Peel by Ultrasonic-Assisted Enzymatic Method

作　　者：李叶凯 龚朝霞[1] 郭志华[1] 

机构地区：[1]宿州学院生物与食品工程学院,安徽宿州234000

出　　处：《阴山学刊（自然科学版）》2017年第1期98-100,126,共4页Yinshan Academic Journal(Natural Science Edition)

基　　金：安徽省高校省级自然科学研究项目(KJ2013B286);2015年宿州区域发展协同创新中心学生开放课题(2015SZXTXSKF01);宿州学院教学研究项目(szxy2015jy08);宿州学院高校优秀青年人才支持计划重点项目(2016XQNRL005)

摘　　要：为提高山楂皮红色素的附加值,开发新的食品色素添加剂.利用超声波辅助酶提取山楂皮红色素,对4种单因素实验分别进行了测试,在单因素的基础上作了正交试验及正交分析,综合以上数据分析,超声时间50 min,添加0.8%纤维素酶,超声波功率为400 w,乙醇浓度为60%,提取效果最佳.研究为山楂皮提取色素提供理论依据,为山楂皮色素作为新的食品色素添加剂提供参考.The new pigment additive was developed with hawthorn red pigment. Extraction of red pigment from hawthorn skin was extracted by ultrasonic assisted enzymatic. 4 kinds of single factor experiments were carried. On the basis of single factor,orthogonal experiment and orthogonal analysis were done. According to the above data analysis,ultrasonic time was 50 min,0. 8% cellulose was added,ultrasonic power was 400 w,ethanol concentration was 60%. The extraction effect was the best. This study provided a theoretical basis for the extraction of pigment from hawthorn peel,and provided a reference for the new pigment of hawthorn.

关 键 词：山楂皮色素 超声-酶法 正交试验 

分 类 号：S609.9[农业科学—园艺学]