| 微波萃取苋菜天然红色素的初步研究 |
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| 引用本文： | 俞群娣. 微波萃取苋菜天然红色素的初步研究[J]. 浙江海洋学院学报(自然科学版), 2008, 27(3) |
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| 作者姓名： | 俞群娣 |
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| 作者单位： | 浙江海洋学院食品与药学学院、医学院,浙江舟山,316004 |
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| 摘 要： | 采用微波萃取技术,对苋菜天然红色素进行萃取研究,同时与水萃取法作比较研究。结果显示2种方法萃取苋菜天然红色素在可见光波段的吸收峰位置一样。经色素稳定性测定2种提取方法所得物质也表现出高度的一致性。微波萃取速率以及萃取率比水萃取法高,所以本文的研究具有较高的价值。
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| 关 键 词： | 苋菜天然色素 微波萃取 吸光度 |
Preliminary Study on the Microwave Extraction of Natural Red Pigment from Amaranthus paniculatus |
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| YU Qun-di. Preliminary Study on the Microwave Extraction of Natural Red Pigment from Amaranthus paniculatus[J]. Journal of Zhejiang Ocean University(Natural Science Edition), 2008, 27(3) |
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| Authors: | YU Qun-di |
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| Abstract: | Microwave extraction, a newly-developed technology, is applied to the research on natural pigment. extraction from Amaranthus paniculatus. Compared with water extraction method, microwave extraction brings forth natural red pigment reaching the same absorbency apex in the visible light band. It is further demonstrated by means of chemistry determination that the high conformity exist between substances extracted in both ways. This research has both theoretical and practical value as microwave extraction gains advantages over water extraction for its remarkable extraction velocity and the extraction rate. |
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| Keywords: | Amaranthus paniculatus natural pigment microwave extraction absorbency |
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