食品工业科技2012，Vol.33Issue(11)：275-277,282,4.
西洋菜中叶绿素提取工艺研究
Study on extracting process of chlorophyll from watercress
魏强华 1冼翠芝 1张薇珠 1杨淑娟 1潘丽华1
作者信息
- 1. 广东轻工职业技术学院食品与生物工程系,广东广州510300
- 折叠
摘要
Abstract
The chlorophyll content of leaf and caudex from watercress was measured by spectrophotometer method. And weight ratio of leaf to caudex from watercress was measured in order to sample uniformly. The extracting process of chlorophyll from watercress was studied.The optimal conditions were as follows. extracting temperature was room temperature,extracting 3 times,extracting period was 40minutes,and the ratio of alcohol to watercress sample was 5：1. The chlorophyll content of samples was decreased while the scanning spectrum did not changed by the treatment of ultrasonic waves.关键词
西洋菜/叶绿素/超声波/正交实验法Key words
watercress chlorophyll ultrasonic waves/orthogonal experiments分类
轻工纺织引用本文复制引用
魏强华,冼翠芝,张薇珠,杨淑娟,潘丽华..西洋菜中叶绿素提取工艺研究[J].食品工业科技,2012,33(11):275-277,282,4.
