板栗壳食用色素的提取工艺条件研究  

Study on the extraction technology of food pigment extracted from chestnut shell

作　　者：吴雪辉[1] 黄敏胜[1] 张远志[1] 黄永芳[2] 谢治芳[2] 

机构地区：[1]华南农业大学食品学院,广州510642 [2]华南农业大学经济林研究中心,广州510642

出　　处：《食品科技》2004年第4期57-59,共3页Food Science and Technology

基　　金：广东省教育厅自然科学基金项目(Z03007);华南农业大学校长基金资助项目(K03157)。

摘　　要：通过试验确定了从板栗壳中提取天然食用色素的较佳工艺条件为:乙醇体积分数30%、提取温度90℃、提取时间3h、料液比1∶30、提取次数3次。其结果为板栗壳食用色素的开发奠定了基础,也为板栗加工副产物的综合利用提供了一条新途径。The extraction technology of chestnut shell pigment was researched. The results showed that the optimal extraction conditions for chestnut shell pigment is respectively: 30% alcohol/water solution as extraction solvent, extraction temperature 90℃, extraction period of time 3 hours, ratio of material to liquor 1∶30, extraction stages 3. It is provide some theoretical bases and technical datas for extraction chestnut shell pigment, and also offers a new way of using the chestnut shell.

关 键 词：板栗壳 食用色素 提取工艺 

分 类 号：TS202.3[轻工技术与工程—食品科学]