超声波辅助条件下甜菜红色素提取率研究  

Study on the Extraction Rate of Beet Red Pigment from Red Beet with the Aid of Ultrasonic Wave

作　　者：郝瑀 牛相涛 马金灿 HAO Yu;NIU Xiangtao;MA Jincan(Chinese Academy of Inspection and Quarantine)

机构地区：[1]中国检验检疫科学研究院

出　　处：《中国食品安全》2024年第8期74-80,共7页CHINA FOOD SAFETY

摘　　要：甜菜红色素是一种天然色素,大量存在于红甜菜中,应用前景广泛,但目前为止,甜菜红色素的提取工艺还不成熟,大规模生产还未实现。试验以提高甜菜红色素的提取率为目的,在超声波辅助条件下,研究提取工艺中浸提液酸碱度、料液比、浸提功率、浸提温度、浸提时间等因素对甜菜红色素的提取率的影响,最终发现在浸提液pH为5~6、料液比为1∶5.03、浸提功率为500 W、浸提温度为30℃、浸提时间为25 min的条件下,甜菜红色素的浸提率最高。Beet red pigment is a kind of natural pigment,and contains a lot of vitamins and nutrient elements,so it has a wide application prospect,large-scale production has not yet been realized.In order to improve the extraction rate of beet red pigment,under the condition of ultrasonic wave,the effects of material-liquid ratio,extraction power,extraction temperature and extraction time on the extraction rate of beet red pigment were studied,it was found that the extraction rate of beet red pigment was the highest when the pH of the extract was 5~6,the ratio of material to liquid was 1:5.03,the extraction power was 500 W,the extraction temperature was 30℃and the extraction time was 25 min.

关 键 词：红甜菜 超声波辅助 天然色素 提取率 

分 类 号：TS2[轻工技术与工程—食品科学与工程]