桑葚花青素的富集纯化工艺研究  

Study on Enrichment and Purification of Mulberry Anthocyanins

作　　者：李俊儒[1] 张彩 王静霞[1] 段琼[1] 吴李川 Li Junru;Zhang Cai;Wang Jingxia;Duan Qiong;Wu Lichuan(Sichuan Vocational and Technical College of Industry and Commerce,Chengdu 611830,China)

机构地区：[1]四川工商职业技术学院,四川成都611830

出　　处：《现代食品》2020年第2期87-89,共3页Modern Food

摘　　要：桑葚营养价值极高,除了能满足人们摄取维生素的需求外,现也作为提取花青素的重要原料之一不仅被广泛地应用于医药和食品领域。作为一种天然色素,桑葚花青素的富集纯化作业质量和作业效率近年来也受到了社会各界的高度关注,为此本文主要阐述了桑葚花青素的几种提取方式,并对其富集纯化工艺进行了深入探析,在提高纯化作业质量和效率的基础上,为国家和社会可持续发展目标的实现奠定良好基础。Because of its rich nutritional value,mulberries not only meet people’s needs for vitamin extraction,but also are widely used as one of the important raw materials to extract anthocyanins,and are widely used in the field of medicine and food.As a kind of natural pigment,enrichment and purification of operating quality and operating efficiency of mulberry anthocyanins also received high attention from all sectors of society in recent years,this paper mainly expounded the extraction ways of mulberry anthocyanins,and carried on the thorough analysis of its enrichment and purification technology,so on the basis of improve the working quality and efficiency of the purification,for the state and society to achieve the goals of sustainable development to lay the good foundation.

关 键 词：桑葚花青素 提取方式 富集纯化 工艺研究 

分 类 号：TS264.4[轻工技术与工程—发酵工程]