北华大学学报（自然科学版）Issue(1)：102-107,6.DOI:10.11713/j.issn.1009-4822.2015.01.024
五味子红色素的提取及其在果冻中的应用
Extraction of Schisandra chinensis Red Pigment and Its Application in Jelly
摘要
Abstract
This paper selected Schisandra chinensis by supercritical CO2 extractive remnant for material, the optimum extraction process of Schisandra chinensis red pigment is studied through the orthogonal test, and compound jelly with unique flavor and rich nutrition are developed by adding mulberry juice,composite gel and white sugar to the Schisandra chinensis red pigment. The result showed that the optimal process conditions of extracting red pigment assisted by ultrasonic are as follows:ultrasonic power 200 W,the volume fraction of ethanol 90%,extraction time 20 min,material to solution 1 ∶ 30. It took a comprehensive study of factors affecting the microstructure,texture, flavor, and color of the jelly sensory quality and obtained the optimal formula for the composite jelly by means of fuzzy comprehensive evaluation:Schisandra chinensis red pigment powder 2 . 0%, composite gelling agent 2. 0%,mulberry juice 7. 0%,and white sugar 12. 0%.关键词
五味子/红色素/模糊综合评判法/果冻Key words
Schisandra chinensis ( Turcz) Baill/red pigment/fuzzy comprehensive evaluation method/jelly分类
轻工纺织引用本文复制引用
徐澎,高晓旭,苏小丹..五味子红色素的提取及其在果冻中的应用[J].北华大学学报（自然科学版）,2015,(1):102-107,6.基金项目
吉林省教育厅科学技术研究项目(2014171) （2014171）
