食品科学 ›› 2009, Vol. 30 ›› Issue (16 ): 115-118.doi: 10.7506/spkx1002-6630-200916020
• 工艺技术 • 上一篇 下一篇
张 弘1，卢艳民1,2，郑 华1，周梅村2，冯 颖1，陈晓鸣1 ,*，张忠和1
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“十一五”国家科技支撑计划项目(2006BAD06B07)；科技部成果转化项目(2007GB24320425)
ZHANG Hong1，LU Yan-min1,2，ZHENG Hua1，ZHOU Mei-cun2，FENG Ying1， CHEN Xiao-ming1,*，ZHANG Zhong-he1
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摘要：
通过单因素试验确定浸提温度、时间和料液比的适用范围，再利用正交试验法进行工艺优化，得出水浸提提取胭脂虫红色素的最佳工艺条件。结果表明，水浸提法提取胭脂虫红色素的最佳提取工艺条件为提取温度为80℃，提取时间为5h，料液比为1:4(m/V)；合适的提取级数为6 级，红色素提取率为41.89%，其纯度达32.15%。
关键词: 水溶法, 胭脂虫红色素, 提取, 胭脂虫红酸
Abstract:
The effects of extraction temperature, extraction time and ratio of raw material to liquid on the extraction of cochineal dye were investigated by single-factor method. Subsequently, these factors were optimized by orthogonal array design. The optimal conditions for the maximum extraction of cochineal dye were determined as follows: with the ratio of raw material to liquid of 1:4 (m/V), extraction temperature 80 ℃ for an extraction duration of 5 h, and extraction number 6. Under these conditions, the yield of red dye was 41.89%, and its purity was 32.15%.
Key words: water extraction method, cochineal dye, extraction, carminic acid
中图分类号:
TS202.3
张 弘1，卢艳民1,2，郑 华1，周梅村2，冯 颖1，陈晓鸣1,*，张忠和1. 水溶法提取胭脂虫红色素的工艺条件及其优化[J]. 食品科学, 2009, 30(16 ): 115-118.
ZHANG Hong1，LU Yan-min1,2，ZHENG Hua1，ZHOU Mei-cun2，FENG Ying1， CHEN Xiao-ming1,*，ZHANG Zhong-he1. Optimization of Water Extraction of Cochineal Dye[J]. FOOD SCIENCE, 2009, 30(16 ): 115-118.
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