桔黄色素微波萃取的研究  

Study on the Extraction of Pigment from Orange Peeling by Microwave Technique

作　　者：李安平[1] 谢碧霞[1] 

机构地区：[1]中南林学院绿色食品研究所,株洲412006

出　　处：《中国食品添加剂》2004年第1期16-19,共4页China Food Additives

摘　　要：研究了影响微波萃取桔黄色素的各项因素及萃取的桔黄色素品质。试验表明 :桔皮含水量为 35 % ,颗粒大小为 6 0目 ,4 0倍桔皮的乙醇为溶剂 ,10min的微波萃取作用下所得桔皮色素不仅收率最高 ,而且性能稳定 ,质量较好。The conditions of extraction of orange peeling pigment and its qualities are studied. The experiments indicate that with microwave radiation technology the obtained rate of orange peeling pigment will be higher and its quantites are more steady and better under this conditions than with traditional methods. This conditions include using water ratio 35% of orange peeling, 60 mesh size orange peeling grain, 40 times orange peeling of CH 3CH 2OH as fusion agent and 30 minute of microwave radiation.

关 键 词：微波萃取 桔黄色素 柑桔 果皮 乙醇 品质 

分 类 号：TS202.3[轻工技术与工程—食品科学]