摘要
以黑芝麻为研究对象,采用乙醇为提取剂提取色素。通过单因素和正交试验得到了最佳提取工艺条件,即乙醇体积分数50%,料液比1∶50,提取时间30min,提取温度60℃,提取剂pH 1.0。同时对黑芝麻色素的稳定性进行了研究,结果表明:光照及几种具有强氧化和强还原性的物质均对黑芝麻色素有一定程度的影响,故提取时应避免与这些物质接触。
Take black sesame as raw material and use alcohol as extraction agent to extract pigments. The optimum extraction technological conditions by single factor and orthogonal experiments are researched,namely the volume fraction of alcohol of 50%,the ratio of black sesame to solvent of 1∶50,extraction time of 30 min at 60 ℃,pH 1.0.At the same time,the stability of black sesame pigments is studied,the results show that lights and other materials such as strong oxidants/reductants have certain influence on black sesame pigments,so it should be avoided contacting with these substances during the process of extraction.
出处
《中国调味品》
CAS
北大核心
2014年第3期81-84,106,共5页
China Condiment
基金
重庆市质量技术监督局科研计划项目(KY201206)
关键词
黑芝麻
色素
提取
稳定性
black sesame
pigments
extraction
stability
