FOOD SCIENCE ›› 2003, Vol. 24 ›› Issue (12): 70-74.
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LI Xiong-Hui, JI Qing-Rong
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Published:
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
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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