Study on Extraction Process of Pigment from Syzygium cumini Fruit
Author(s): ZHI Zhong-qiang
Pages: 100-102,120
Year: 2013 Issue: 2
Journal: China Condiment
Keyword: 海南蒲桃果; 色素; 提取;
Abstract: 探讨了提取剂、提取温度、提取时间、原料与提取剂配比等因素对海南蒲桃果色素提取的影响.结果表明最佳提取条件:以体积分数为0.3％盐酸-90％乙醇溶液作为提取剂,原料与提取剂配比为1:4 (g/mL),温度为60℃,时间为4h.
Pages: 100-102,120
Year: 2013 Issue: 2
Journal: China Condiment
Keyword: 海南蒲桃果; 色素; 提取;
Abstract: 探讨了提取剂、提取温度、提取时间、原料与提取剂配比等因素对海南蒲桃果色素提取的影响.结果表明最佳提取条件:以体积分数为0.3％盐酸-90％乙醇溶液作为提取剂,原料与提取剂配比为1:4 (g/mL),温度为60℃,时间为4h.
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