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Position: Home > Articles > Study on extraction and purification of anthocyanin from yam Science and Technology of Food Industry 2005,26 (11)

脚板薯花青素提取及其纯化技术研究

作  者:
陆国权;唐忠厚
单  位:
浙江大学农生学院
关键词:
脚板薯;花青素;提取;纯化
摘  要:
对脚板薯花青素提取及其纯化工艺进行研究,0.5%硫酸溶液作浸提剂,并使其pH小于或等于4.0,在60℃的温度条件下恒温加热60min,一般物料配比掌握在1∶10。实验结果表明,脚板薯是良好的花青素材料来源。
译  名:
Study on extraction and purification of anthocyanin from yam
作  者:
Lu Guoquan et al
关键词:
Common Yam Rhizome; anthocyanin; extraction; purification
摘  要:
The conditions for extracting and purifying pigments from Common Yam Rhizome were studied in this paper. The optimum conditions were established as follows: extracting reagent 0.5% H2SO4, pH adjusted to 4.0 or below 4.0,extracting time 1 hour at 60℃,rate of sample to the reagent 1∶10. The result suggests that Common Yam Rhizome is a good source for anthocyanin.

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