摘要
采用传统水浴提取法、超声波辅助提取法和微波萃取法对紫甘蓝天然色素的提取工艺条件进行研究。得到各方法的较优化提取条件:传统水浴提取法最佳工艺条件为25%乙醇溶液为溶剂、pH2、55℃水浴浸提4h;超声波辅助提取法最佳工艺条件为25%乙醇为溶剂、pH2、55℃水浴、超声波辅助浸提45min;微波萃取法最佳工艺条件为25%乙醇为溶剂、pH2、55℃水浴、微波功率300W、微波萃取时间3min。后两种方法的提取效果基本一致并优于传统水浴提取法,提高了生产效率。该色素具有良好的应用前景。
The effectiveness of the four solvents distilled water,ethanol,acetone and petroleum ether in extracting pigment from purple cabbage was compared,and ethanol was found to be the best solvent for purple cabbage pigment according to the color of the resulting extracts and residues.Further,25%ethanol was the best solvent for the extraction of the pigment by comparison of absorbance of extracts from it and higher or lower concentrations of ethanol.In the following investigations,the extraction of purple cabbage pigment was conducted by the traditional water bath extraction alone or in combination with either ultrasonic or microwave using 25%ethanol as the extraction solvent,and the extraction conditions were investigated.The optimum conditions for the single water bath extraction were 4 h extraction time,55℃water bath temperature and pH 2.With the assistance of ultrasonic,the optimum extraction duration was 45 min and the optimum pH and temperature were kept unchanged.In the microwave-assisted extraction,the optimum power was 300 W,the optimum length of extraction time was 3 min,and the optimum water bath temperature and pH were still 55℃and 2,respectively.Obviously,the traditional water bath extraction in combination with either ultrasonic or microwave was superior to it alone in terms of required extraction time.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第8期74-77,共4页
Food Science
基金
上海市教育委员会优青基金项目(YYY08052)
关键词
紫甘蓝
天然色素
提取方法
purple cabbage
naturally occurring pigment
extraction method
