红龙果食用红色素H的提取工艺条件

被引：10

作者：

蒋林斌

林翠梧

赵树凯

欧爱金

机构：

[1] 广西大学化学化工学院

[2] 广西大学化学化工学院广西南宁　

[3] 广西南宁　

来源：

化学研究与应用 | 2003年 / 02期

关键词：

红龙果; 色素; 提取; 工艺条件;

D O I：

暂无

中图分类号：

TS202.3 [食品添加剂];

学科分类号：

摘要：

A edible red pigment was extracted from the fruit of Hylocereus Costaricensis (Weber) Britt for the first time.A study was conducted to exam technological conditions of extracting the red pigment,including selection of soaker and soaking dose,the effect of soaking temperature,pH and soaing time on extracting rate.The results showed that the pigment is soluble in water and the suitable soaker is the ethanol aqueous solution of 70%,and that the extraction should be undertaken by two time of solvent at room temperature for five hours.

引用

页码：272 / 273+287 +287

页数：3

共 4 条

[1] 核桃外果皮中棕褐色色素的提取及性质测试 [J].