Optimization of extraction condition to pigment from cherry blossoms by ultrasonics[J]. Science and Technology of Food Industry, 2013, (04): 256-258. DOI: 10.13386/j.issn1002-0306.2013.04.028
Citation: Optimization of extraction condition to pigment from cherry blossoms by ultrasonics[J]. Science and Technology of Food Industry, 2013, (04): 256-258. DOI: 10.13386/j.issn1002-0306.2013.04.028

Optimization of extraction condition to pigment from cherry blossoms by ultrasonics

More Information
  • Received Date: January 31, 2012
  • With cherry blossoms as the raw material to extract pigment, optimized experimental conditions which affect the extraction rate, including ethanol concentration, extractant acidity, extraction times, liquid-solid ratio, ultrasonic time and ultrasonic power.The best condition of pigment extraction was got.Results showed that the optimum conditions were pH =1 with 60% ethanol, liquid-solid ratio 20:1, in the 400W power ultrasonic extraction under 30min for three times.
  • loading
  • [1]
    阎炳宗.食用着色剂发展趋势[J].食品科技, 2004 (2) :47-51.
    [2]
    赵鑫.植物天然色素研究进展[J].轻工科技, 2012, 161 (4) :17-19.
    [3]
    曾桥, 董文宾.功能性食用天然色素研究进展[J].中国调味品, 2009, 34 (5) :22-24.
    [4]
    邓祥元, 王淑军, 李富, 等.天然色素的资源和应用[J].中国调味品, 2006, 31 (10) :49-53.
    [5]
    吕晓玲, 王玉平, 周平, 等.甜菜红色素主要成分抗氧化能力[J].食品研究与开发, 2009 (6) :39-43.
    [6]
    余焕玲, 杨参, 阚建全.食品中食用天然色素的作用[J].广州食品工业科技, 2001, 17 (3) :63.
    [7]
    杜敏华, 庞振凌.超声波提取油菜花黄色素及其防腐作用研究[J].中国油料作物学报, 2007, 29 (2) :216-219.
    [8]
    茹宗玲, 张换平, 李安林.迎春花黄色素的超声提取及清除自由基作用研究[J].食品研究与开发, 2009, 30 (5) :55-58.
    [9]
    张晔.天然色素及其超声波辅助提取[J].赤峰学院学报:自然科学版, 2011, 27 (3) :179-181.
    [10]
    王铮敏.超声波在植物有效成分提取中的应用[J].三明高等专科学校学报, 2002, 19 (4) :45-46.
    [11]
    杨琼, 王永利, 张来新.樱花色素的提取及其稳定性研究[J].贵州化工, 2006, 31 (5) :22-25.
    [12]
    李永强, 毕晓菲, 杨士花, 等.云南樱花色素的初步定性及提取工艺[J].食品与发酵工业, 2010, 36 (5) :174-177.

Catalog

    Article Metrics

    Article views (105) PDF downloads (196) Cited by()

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return