食品科学 ›› 2005, Vol. 26 ›› Issue (9): 305-308.

• 工艺技术 • 上一篇    下一篇

黑米中天然色素分离工艺的研究

 邓开野, 武国君, 王大为   

  1. 吉林农业大学食品工程学院
  • 出版日期:2005-09-15 发布日期:2011-09-20

Extraction Method of Pigments in Black Rice

 DENG  Kai-Ye, WU  Guo-Jun, WANG  Da-Wei   

  1. College of Food Engineering, Jilin Agricultural University
  • Online:2005-09-15 Published:2011-09-20

摘要: 采用有机溶剂萃取,确定了提取黑米中色素萃取的萃取剂及条件。结果表明:采用含有0.5%苹果酸的70%-80%乙醇溶液为萃取剂,将黑米粉碎10min左右,和萃取剂混合后,加热到70℃为止,加热过程中长时间搅拌,萃取后采用离心分离得到的大量的色素分离液,放入冰箱中4℃条件下保存,萃取效果最好。

关键词: 黑米, 色素, 萃取

Abstract: This experiment was conducted to estabilish the efficient extraction condition for pigments in black rice. Efficiency of the pigments extraction was maximal when the content ratio of mixed solvent of methanol (3): ethanol (7) was 70%. In black rice pigment, 70%-80% ethanol containing 0.5% malic acid showed the best extraction efficiency and stability with a maximum absorbance wavelength at 538nm. The relative optical density of the pigments increased until the solvent temperature was reached at 70℃.The higher amount of the pigment was extracted from the longer stirring time of the solvent 10min was enough for the grindingtime of rice. Supernatant of the pigment extractives after one day storage at 4℃ in refrigerator revealed higher optical density.

Key words: black rice, pigment, extraction