紫山药中花青素复配菊花饮料的研制

本文旨在探寻简洁的方法来提取天然功能性色素，调配健康的天然饮料。试验采用了超声波辅助有机溶剂提取的方法，进行了单因素试验之后分析得到花青素的大致提取条件为：在超声功率150W时，水浴温度60℃，料液比1:50下，向60%乙醇溶液中加入质量分数为1%的柠檬酸溶液提取1h效果较好。紫山药花青素复配菊花饮料的调配比例为：将白菊浸提液与纯净水以1:10的比例混合，同时调入0.5%蜂蜜，0.2%柠檬酸，4%蔗糖以增添风味，最后调入0.3%的紫山药花青素提取液。

Development of anthocyanin compound chrysanthemum beverage from purple yam

This paper aims to explore a simple method to extract natural functional pigment, blending healthy natural drinks. The ultrasonic-assisted organic solvent extraction method was used in the experiment. After single factor experiment, the approximate extraction conditions of anthocyanin were as follows: at the ultrasonic power 150 W, the water bath temperature 60 °C, the solid-liquid ratio 1:50, and the citric acid solution with mass fraction of 1 % was added to 60 % ethanol solution for 1 h. The proportion of chrysanthemum beverage mixed with anthocyanin from purple yam was as follows: white chrysanthemum extract and pure water were mixed at the ratio of 1:10, and 0.5 % honey, 0.2 % citric acid, 4 % sucrose were added to add flavor. Finally, 0.3 % purple yam anthocyanin extract was added.