摘要
研究了微波和超声波对柿子红色素提取的影响,通过单因素分析和正交试验设计确定了最佳提取工艺条件,并对柿子红色素的理化性质进行了进一步研究。最佳提取工艺条件为微波功率624W,微波处理时间60s,超声波处理时间40s,料液比为1:6。该色素耐热性、耐光性、耐酸、耐糖、耐还原性较好;但耐氧化性较差,有较高的利用价值。
this paper, the effect of microwave and ultrasonic treatments on extraction of strawberry pigments has been studied. The optimal technology was obtained by single factor and orthogonal test. And physicochemical properties of strawberry pigments were further investigated. The research showed that the optimal extraction technology was the power of microwave 624 W, the treatment time of microwave 60s, the treatment time of ultrasonic 40s and the proportion of material and extracting liquid 1 ： 6. This pigment thermal stability, the light resistance, acid proof, bear the sugar, bears the reducibility to be better; But bears the oxidability to be worse, has the higher use value.
出处
《中国食品添加剂》
CAS
2008年第3期82-86,共5页
China Food Additives
关键词
柿子
红色素
微波-超声波提取
理化性质
persimmon, red pigment, microwave - ultrasonic extraction, physicochemical properties
