CAJ | 학술논문

采用微波提取法从牛蒡中提取绿色素,在单因素实验基础上,通过正交试验优化提取工艺条件.实验结果表明,以无水乙醇为提取剂,料液比为20∶1,微波功率为500W,微波作用时间为90s,提取温度75℃,在此条件下绿色素提取效果最佳.各因素对牛蒡中绿色素提取率的影响为:乙醇体积分数>料液比>提取温度>微波功率>微波作用时间.对牛蒡中绿色素的稳定性进行考察,结果表明,温度对牛蒡中的绿色素影响不大;不同pH对牛蒡中绿色素稳定性几乎无影响;Al3+、Cu2+、Mg2+、Zn2+对牛蒡中绿色素的稳定性影响较大,而Fe3+对牛蒡中绿色素的稳定性影响较小;氧化剂对牛蒡绿色素的稳定性基本无影响,还原剂对牛蒡绿色素的稳定性影响较大.
채용미파제취법종우방중제취록색소,재단인소실험기출상,통과정교시험우화제취공예조건.실험결과표명,이무수을순위제취제,료액비위20∶1,미파공솔위500W,미파작용시간위90s,제취온도75℃,재차조건하록색소제취효과최가.각인소대우방중록색소제취솔적영향위:을순체적분수>료액비>제취온도>미파공솔>미파작용시간.대우방중록색소적은정성진행고찰,결과표명,온도대우방중적록색소영향불대;불동pH대우방중록색소은정성궤호무영향;Al3+、Cu2+、Mg2+、Zn2+대우방중록색소적은정성영향교대,이Fe3+대우방중록색소적은정성영향교소;양화제대우방록색소적은정성기본무영향,환원제대우방록색소적은정성영향교대.
@@@@The microware-assisted extraction of green pigment from burdock was studied, and the technological conditions were optimized through orthogonal test based on single factor. The result showed that the optimum conditions were as followed: ethanol as solvent, ratio of liquor to material 20:1,microware power 500W,microware time 90s and extraction temperature 75℃ . The stability study showed that green pigment had little relation with temperature and different pH. Metal ions of Al3+、Cu2+、Mg2+ and Zn2+were significantly affect to stability, Fe3+ had less effect on the stability of burdock. Oxidant had none effect on green pigment but the reducer had biggish effect to stability.