| 速冻草莓色素提取条件的研究 |
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| 引用本文： | 韩艳秋,陆研,高雅,石太渊.速冻草莓色素提取条件的研究[J].农业机械化与电气化,2009(1):69-70. |
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| 作者姓名： | 韩艳秋 陆研 高雅 石太渊 |
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| 作者单位： | 辽宁省农业科学院食品与加工研究所;沈阳农业大学食品学院; |
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| 摘 要： | 以速冻草莓为原料，研究提取草莓红色素的最佳提取条件。试验结果表明，色素的最佳提取条件为：料液比（质量浓度g／mL）为1：12，用1．5mol／LHCl和无水乙醇作混合溶液（体积比l：9）作提取剂，提取温度40℃，提取时间5h。
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| 关 键 词： | 加工技术 提取条件 试验 草莓色素 提取剂 提取率 |
Study on Extraction Condition of Quick-freeze Strawberry Pigment |
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| Authors: | HAN Yanqiu LU Yan GAO Ya SHI Taiyuan |
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| Institution: | 1.Institute of Food and Processing;Liaoning Academy of Agricultural Sciences;Shenyang 110161;China;2.College of Food Sciences;Shenyang Agricultural University;China |
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| Abstract: | In this paper, the optimum extraction conditions of strawberry red pigment was studied taking quick-freeze strawberry as raw material. The results showed that the highest amount of strawberry pigment was extracted at solid-liquid ratio 1：12, 40℃ for 5 hours using the solvent of 1.5mol/L HCL and ethanol at volume ratio 1：9. |
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| Keywords: | processing technology extraction condition test strawberry pigment extractant extraction rate |
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