作　　者： ; ; ;

机构地区： 河北农业大学食品科技学院

出　　处： 《食品科技》 2009年第6期195-199,共5页

摘　　要： 对紫甘薯花青素的提取、纯化及其稳定性进行了研究。结果表明,用甲酸对紫甘薯花青素进行提取的最佳条件为:料液比1∶10,提取时间2 h,提取剂浓度5%(v/v),提取温度60℃,提取3次。粗提液经AB-8大孔树脂纯化后,得到色价为20.4的色素纯品。提取色素具有较好的耐热、耐压性能。 The extraction, purification and stability of anthocyanins from purple sweet potato were studied in this paper. The results showed that the ratio of purple sweet potato powder to the extraction reagent was 1：10, extraction time was 2 hour for 3 times, extraction temperature was 60 ℃, the concentration of extraction reagent was 5%（v/v）formic acid. The color value increased to 20.4, after the crude anthocyanin pigments was purified by AB-8 Macro-porous Resin. In addition, the extracted anthocyanin pigments also had good heat and high pressure stability.

关 键 词： 紫甘薯 花青素 提取 纯化 稳定性

领　　域： [轻工技术与工程] [轻工技术与工程]