Optimal Extraction Processing of Red Pigment in Salvia miltiorrhiza by Subcritical Water

doi:10.7506/spkx1002-6630-201022023

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 110-114.doi: 10.7506/spkx1002-6630-201022023

• Processing Technology • Previous Articles Next Articles

Optimal Extraction Processing of Red Pigment in Salvia miltiorrhiza by Subcritical Water

ZHANG Li-ying1，YU Guo-ping1,*，YU Chun-miao2

1. College of Food Science, Northeast Agricultural University, Harbin 150030, China ；
2. College of Pharmacy, Heilongjiang University of Chinese Medicine, Harbin 150040, China

Received:2010-06-29 Revised:2010-10-21 Online:2010-11-25 Published:2010-12-29
Contact: YU Guo-ping1 E-mail:yuguopingneau@hotmail.com

Abstract

Abstract:

Red pigment was extracted from Salvia miltiorrhiza using subcritical water. The major factors including extraction temperature, extraction time, particle size, liquid-material ratio and ethanol concentration played an important role in subcritical water extraction processing. The effects of above factors on extraction rate of red pigment were investigated. Moreover, the optimal extraction conditions of red pigment were explored by orthogonal experiments to be extraction temperature of 200 ℃, particle size of 40－60 meshes, liquid-material ratio of 25:1, extraction time of 10 min and ethanol concentration of 15%. The extraction rate of red pigment from Salvia miltiorrhiza was 0.319% under the optimal extraction conditions.

Key words: Salvia miltiorrhiza, subcritical water, tanshinone II-A, red pigment, extraction rate

CLC Number:

TS202.3

ZHANG Li-ying1，YU Guo-ping1,*，YU Chun-miao2. Optimal Extraction Processing of Red Pigment in Salvia miltiorrhiza by Subcritical Water[J]. FOOD SCIENCE, 2010, 31(22): 110-114 https://doi.org/10.7506/spkx1002-6630-201022023

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Optimal Extraction Processing of Red Pigment in Salvia miltiorrhiza by Subcritical Water

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