CAJ | 학술논문

本实验通过在菊花色素传统制备工艺过程中的浸提前增加冻融-超声联合细胞破碎法破碎细胞步骤,使菊花瓣的细胞壁充分破裂,色素直接溶出,达到缩短浸提时间、提高色素提取率的目的。且本实验通过改进工艺与普通提取工艺提取结果的比较对新工艺的可行性进行评价。实验结果表明：新改进的工艺对菊花色素的提取率（8.51%）比原工艺的提取率（5.61%）显著提高。且色素在不同PH值条件下显示不同的颜色。并制备出菊花色素产品,初步研究显示菊花色素加入食品后较稳定。
본실험통과재국화색소전통제비공예과정중적침제전증가동융-초성연합세포파쇄법파쇄세포보취,사국화판적세포벽충분파렬,색소직접용출,체도축단침제시간、제고색소제취솔적목적。차본실험통과개진공예여보통제취공예제취결과적비교대신공예적가행성진행평개。실험결과표명：신개진적공예대국화색소적제취솔（8.51%）비원공예적제취솔（5.61%）현저제고。차색소재불동PH치조건하현시불동적안색。병제비출국화색소산품,초보연구현시국화색소가입식품후교은정。
The freezing-melting-ultrasound combined cell crushing method was added to the original preparation process of chrysanthemum yellow pigment,so that the cell wall of chrysanthemum petals were fully ruptured and pigment directly flowed out.The improved process shortened the extraction time,and improved pigment extraction rate.To assess the feasibility of new technology,the experiment of comparing extraction results of new process to extraction results of the conventional process was done.The experimental results showed that： the extraction rate of new improved process（8.51 %） was significantly higher than the old method（5.61 %）.The yellow pigment showed different color in different condition of pH value.Finally,chrysanthemum yellow pigment was added to the wine,vinegar and beverage products to preparing characteristic chrysanthemum product series.And its stability was studied preliminary