| 柿子红色素的微波－超声波法协同提取及其理化性质研究 |
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| 引用本文： | 田龙. 柿子红色素的微波－超声波法协同提取及其理化性质研究[J]. 西北林学院学报, 2007, 22(6): 121-124 |
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| 作者姓名： | 田龙 |
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| 作者单位： | （南阳师范学院 生命科学与技术学院，河南 南阳 473061） |
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| 摘 要： | 研究了微波和超声波对柿子红色素提取的影响，通过单因素分析和正交试验设计确定了最佳提取工艺条件，并对柿子红色素的理化性质进行了研究。柿子红色素最佳提取工艺条件为微波功率832 W,微波处理时间45 s，超声波处理时间40 s，料液比1∶8。该色素耐热性、耐光性、耐酸、耐糖、耐还原性较好，但耐氧化性较差。第6期田龙等柿子红色素的微波－超声波法协同提取及其理化性质的研究
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| 关 键 词： | 柿子 红色素 微波－超声波提取 理化性质 |
| 文章编号： | 1001-7461(2007)06-0121-04 |
| 修稿时间： | 2007-01-25 |
Microwave-ultrasonic Wave Aided Extraction of Red Pigment from Persimmon and Its Physicochemical Properties |
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| TIAN Long. Microwave-ultrasonic Wave Aided Extraction of Red Pigment from Persimmon and Its Physicochemical Properties[J]. Journal of Northwest Forestry University, 2007, 22(6): 121-124 |
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| Authors: | TIAN Long |
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| Affiliation: | (Institute of Life Science and Technology，Nanyang Normal College，Nanyang,He’nan 473061,China) |
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| Abstract: | Singlefactor and orthogonal experiments were designed to investigate the optimal technology of the microwaveultrasonic wave aided extraction of red pigment from persimmon.And physicochemical properties of the pigments were further studied.The results indicated that the optimal extraction parameters were as followspower of microwave 832 W，the time of microwave treatment 45 s, time of ultrasonic treament 40 s, and the ratio of material liquid 1∶8. The pigment behaved thermal stability, light resistance, acid and sugar stability, reductive resistance;poor antioxidation ability,Overally,the pigment was a potenrial one for use. |
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| Keywords: | persimmon red pigment microwave-ultrasonic aided extraction physicochemical property |
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