| 注册
首页|期刊导航|食品与机械|板栗壳棕色素的提取及其相关性质研究

板栗壳棕色素的提取及其相关性质研究

李颖

食品与机械2009,Vol.25Issue(4):86-88,106,4.
食品与机械2009,Vol.25Issue(4):86-88,106,4.

板栗壳棕色素的提取及其相关性质研究

Study on the extraction of brown pigment from chestnut shell and its related properties

李颖1

作者信息

  • 1. 青岛农业大学食品科学与工程学院,山东,青岛,266109
  • 折叠

摘要

Abstract

The extraction of natural brown pigment from chestnut shell by ethanol was studied. The optimal conditions through the orthogonal test were found as follows: the extraction time 2.5 h, extraction temperature 75℃, the ethanol concentration 40%, solidliquid ratio 1 : 20. The extraction rate of brown pigment was 5.52%. In addition, the result of the study of its related properties showed: brown pigment was soluble in water, ethanol, methanol and insoluble in benzene, acetone, ethyl acetate, etc; brown pigment in aqueous solution was good at light and heat resistance, anti-oxidation and anti-reducibility; metal ions such as Ca2+, Mg2+, Zn2+, Ba2+, Na+, K+ didn't affect the pigment color significantly. However, Fe3+, Pb2+, Cu2+ could react with the pigment with sedimentation and decolored appeared.

关键词

板栗壳/棕色素/提取,相关性质

Key words

Chestnut shell/Brown pigment/Extraction/Related properties

分类

轻工纺织

引用本文复制引用

李颖..板栗壳棕色素的提取及其相关性质研究[J].食品与机械,2009,25(4):86-88,106,4.

食品与机械

OA北大核心CSTPCD

1003-5788

访问量0
|
下载量0
段落导航相关论文