| 栗壳天然食用色素提取工艺研究 |
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| 引用本文： | 高荣海,李冬生,姜力耘,刘元,王学文.栗壳天然食用色素提取工艺研究[J].农业机械化与电气化,2009(5):59-62. |
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| 作者姓名： | 高荣海 李冬生 姜力耘 刘元 王学文 |
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| 作者单位： | 辽宁省经济林研究所; |
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| 摘 要： | 为了给栗壳的综合利用提供一条新途径,研究从栗壳中提取食用棕色素,以应用于食品生产中。采用乙醇回流提取正交试验,研究乙醇浓度、提取温度、提取时间、料液比等因素对栗壳色素得率的影响。通过对结果进行极差及方差分析表明,当料液比为1：20、溶剂为50%的乙醇水溶液时,提取栗壳天然色素较优工艺参数为：提取温度80℃,提取3次,每次3h。
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| 关 键 词： | 栗壳 食用色素 提取 乙醇 |
Study on the Extraction Technology of Food Pigment from Chestnut Shell |
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| Authors: | GAO Ronghai LI Dongsheng JIANG Liyun LIU Yuan WANG Xuewen |
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| Institution: | Liaoning Institute of Economic Forestry;Dalian Liaoning 116031;China |
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| Abstract: | Using chestnut shell as raw materials in the experiment, the orthogonal experiment and the variance analysis were conducted which obtained the best condition on return extraction of alcohol of food pigment extracted from chestnut shell： chestnut shell is soaked in pH8.0 and 50% aqueous ethanol, 1：20 as the ratio of raw material to solvent for 3 hours at 80 ℃. |
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| Keywords: | chestnut shell food pigment extraction alcohol |
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