Extraction of anthocyanin pigments from purple sunflower hulls

被引：47

作者：

Gao, L ^{[1
]}

Mazza, G ^{[1
]}

机构：

[1] AGR & AGRI FOOD CANADA,RES CTR,FOOD RES PROGRAM,SUMMERLAND,BC V0H 1Z0,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 03期

关键词：

plant pigments; anthocyanins; colorants; extraction; Helianthus annus;

D O I：

10.1111/j.1365-2621.1996.tb13167.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The anthocyanin pigments in hulls of purple sunflower seeds were extracted using three solvent systems, 50:1:49 ethanol-acetic acid-water (EAW), 0.01 M acetic acid (AAc), or water containing SO2. Solvent, extraction time, size of ground hulls, pH of extracting solvent, hulls/solvent ratio, and concentration of SO2 in water, were investigated. All were significant factors affecting yield of extracted anthocyanins. EAW and SO2 were more effective extractants than AAc. Optimum conditions from response surface optimization for the extraction with sulphurous water were: SO2 at 200 mg/L, hull size 20 mesh, extraction time 5 min at 22(d)egrees C, and solvent/hulls ratio = 20.

引用

页码：600 / 603

页数：4