| 苋菜红色素提取工艺及稳定性研究 |
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| 引用本文： | 曾庆祝,陈陆欣,方细娟,许庆陵.苋菜红色素提取工艺及稳定性研究[J].广州大学学报(综合版),2012(4):25-30. |
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| 作者姓名： | 曾庆祝 陈陆欣 方细娟 许庆陵 |
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| 作者单位： | [1]广州大学化学化工学院,广东广州510006 [2]广州大学分析测试中心,广东广州510006 |
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| 基金项目： | 基金项目：广州市科技计划项目（12C12011620和128271140012）资助 |
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| 摘 要： | 以苋菜为原料，采用溶刑浸提法和超声波萃取法从苋莱中提取苋菜红色素，对提取工艺条件及色素稳定性进行了研究．单因素实验、正交试验及苋菜红色素对光、热和pH稳定性实验的结果表明：超声波法提取的苋菜红色素较浸提法提取的色素得率高、稳定性好；超声法提取苋菜红色素的最佳工艺条件：超声波功率400W、料液比1：4、温度40℃、超声时间20min．
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| 关 键 词： | 苋菜红色素 超声波 浸提 提取 稳定性 |
Research on extraction technology and stability of amaranth red pigment |
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| ZENG Qing-zhu,CHEN Lu-xin,FANG Xi-juan,XU Qing-ling.Research on extraction technology and stability of amaranth red pigment[J].Journal of Guangzhou University,2012(4):25-30. |
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| Authors: | ZENG Qing-zhu CHEN Lu-xin FANG Xi-juan XU Qing-ling |
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| Institution: | 1. School of Chemistry ＆ Chemical Engineering; 2. Analysis and Test Center, Guangzhou University, Guangzhou 510006, China) |
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| Abstract: | Extraction technical conditions and pigment stability of amaranth red pigment from edible amaranth were studied with the normal solvent soaking method and the ultrasound extraction method respectively. Results showed that the method of ultrasound extraction extracted the pigments with higher efficiency and stability than the classical diffusion method. The optimum condition of the ultrasound extraction experiment should be ： the ex- traction ultrasound frequency 400 W, the ratio of liquid and powder 1：4, temperature 40 ℃, and extraction time 20 min. |
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| Keywords: | amaranth red pigment ultrasound extraction soaking extraction stability |
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