食品科学 ›› 2003, Vol. 24 ›› Issue (12): 70-74.
• 工艺技术 • 上一篇 下一篇
李雄辉, 季清荣
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LI Xiong-Hui, JI Qing-Rong
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摘要: 本文采用乙醇溶液多级浸取、固液分离、微孔膜过滤、真空薄膜浓缩,再由超临界CO2萃取分离、真空冷冻干燥得到栀子黄色素。产品提取率、纯度、色价较传统工艺有明显提高。
关键词: 黄栀子, 色素提取及精制, 超临界CO2萃取
Abstract: This paper discussed the way to obtain yellow pigment from Cape jasmine:First, put Cape jasmine into alcohol.The mixed liquid was drawn and extracted, Second, the solid and liquid were separated. Third, filtration of micro-membrane andconcentration of vacuum membrane were carried out. Fourth, yellow pigment was obtained through vacuum extraction by ultra-critical CO2. The rate of extraction, purification and colour of the product were very much promoted in comparison with thetraditional technology and skill.
Key words: Cape jasmine, extraction and refinement of pigment, extraction through ultra-critical CO2
李雄辉, 季清荣. 栀子黄色素提取及精制新工艺的研究[J]. 食品科学, 2003, 24(12): 70-74.
LI Xiong-Hui, JI Qing-Rong. Study on Extraction of Yellow Pigment from Cape Jasmine and Its New Refinement Method[J]. FOOD SCIENCE, 2003, 24(12): 70-74.
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