摘要
为了研究小米辣的绿色泡制方法,本文用中药提取液对小米辣进行护色。采用超声提取法提取中药,以总黄酮含量做指标,通过正交试验对总黄酮的提取工艺进行优化。结果显示:护色液总黄酮最佳提取工艺条件为:70%乙醇,提取温度80℃,固液比为20:1,提取时间30 min,提取率达5.21%,护色效果最好。
In this paper,In order to study the method of the green soaking Capsicum,traditional Chinese medicine extract used for color protection of Capsicum.traditional Chinese medicines was extracted by using ultrasonic method.The content of total flavone was as the index,the extraction process was optimized through orthogonal test.The result shows that the optimum extraction conditions of total flavone are：70% ethanol,the temperature is 80℃,the ratio of liquid and material is 20∶1,extraction time of 30 min,the extraction rate of total flavone can reach 5.21%,the effect of control browning is best.
出处
《中国调味品》
CAS
北大核心
2011年第6期72-74,共3页
China Condiment
基金
重庆市经信委产学研技术创新项目资助(项目编号09-cxy-67)
关键词
小米辣
护色剂
超声提取
正交实验
褐变度
capsicum
color protection
ultrasonic extraction
orthogonal test
browning degree
