摘要
试验以黑米为原料,利用乙醇为浸提剂提取黑米色素。研究了其工艺过程以及其工艺条件,通过单因素和正交实验得到了最佳提取工艺参数,即:乙醇体积分数50%,粉碎度50目,料水比1∶5,浸提时间30min,浸提温度80℃,浸提pH 3。同时对黑米色素的稳定性进行了研究,结果表明:KMnO4对黑米色素有较大的影响,故黑米色素应避免与强氧化性物质接触,Vc和柠檬酸对黑米色素的作用不明显。
This experiment takes black rice as raw material , makes use of alcohol to be that the diges- tion agent picks up black rice pigment. Research on the process of its extraction and its processing conditions, a single factor and orthogonal design to be the best extraction conditions, namely： the volume fraction of 50% ethanol, crushing head 50 degrees, feed water than 1 ： 5, extraction time 30 min, Baptist reference temperature of 80℃, extraction pH 3. At the same time, the stability of black rice pigment studied, results showed that： black rice pigment should be below 80℃ in the dark to preserve, KMnO4 and beige on a greater influence has long been known, the black rice pigment should avoid contact with strong oxidizing substances , Vc and citric acid on the role of black rice pig- ment was not obvious.
出处
《中国调味品》
CAS
北大核心
2011年第12期106-110,共5页
China Condiment
关键词
黑米色素
工艺条件
稳定性
black rice pigment
fiber conditions
stability
