摘要
以黑米为原料,利用乙醇为浸提剂,研究了黑米色素的提取工艺,分别考察了料液比、浸提p H、浸提温度和浸提时间各单因素水平对提取效果的影响,并通过正交试验确定了醇溶法提取黑米色素最佳的工艺条件。结果表明,影响黑米色素提取的因素主次顺序为:浸提时间>料液比>浸提温度>浸提p H。最佳提取工艺参数为:用体积分数95%的乙醇浸提,料液比1∶45(g∶m L),浸提p H3.0,浸提温度80℃,浸提时间90 min。
The alcohol extraction of black rice pigment was studied. This study choose alcohol as the extract agent. Using single factor and orthogonal experimental method,the effects of ratio of solid-liquid, extraction pH, extraction temperature and extraction time on extraction efficiency were further detected. The results showed that the extraction rate of black rice pigment was mostly influenced by extraction time , followed by ratio of solid-liquid, extraction temperature and extraction pH. The optimum process parameters were alcohol percent 95 % as the extract agent, ratio of solid-liquid 1 ∶ 45 （g ∶ mL）,extraction pH 3.0, extraction temperature 80℃and extraction time 90 min.
出处
《食品研究与开发》
CAS
北大核心
2015年第8期58-60,共3页
Food Research and Development
关键词
黑米色素
乙醇
浸提
black rice pigment
alcohol
extraction
作者简介
作者简介：郭梅（1966-），女（汉），教授，博士，研究方向：食品科学与生物工程。
