摘要
以成熟的紫色甘薯茎叶为原料,采用酸水解法提取紫色甘薯茎、叶中的色素,通过单因素和响应面分析法,考察提取剂乙醇的用量、提取时间、提取温度和提取液pH值对提取效果的影响,优化工艺参数。结果表明,最佳工艺条件为提取剂乙醇用量为60mL、提取时间24h、提取温度50℃、提取液的pH值为5。
In this paper,we develop an optimal ethanol extraction process of pigments from the leaves of purple sweet potato based on an investigation of the effects of 95% ethanol amount,length of extraction time,extraction temperature and pH on pigments extraction using single factor method and response surface methodology.The results showed that the optimal extraction process was based on the use of 12-fold volume of 95% ethanol acidified to pH 5 as extraction solvent for 24 h extraction at 50 ℃.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第12期148-152,共5页
Food Science
关键词
紫色甘薯茎叶
紫色素
吸光度
响应面分析
leaves of purple sweet potato
pigment
absorbance
response surface analysis
作者简介
作者简介：杨萍（1968-），女，副教授，硕士，主要从事食品加工和安全检测研究。E-mail：yangpingch@126．com
