机构地区: 广东轻工职业技术学院食品与生物工程系
出 处: 《食品科技》 2011年第9期242-246,250,共6页
摘 要: 经过单因素实验及中心组合实验探索,绿皮佛手瓜渣经过干燥过40目筛后,其叶绿素的最优提取条件为以85.93%(v/v)乙醇作萃取剂、料液比1.48%(g/100mL)、温度70℃、回流提取4h,萃取率可达92.6%。所生产的叶绿素产品,对光照、酸性环境、强碱、高于60℃温度及氧化剂敏感。弱碱性、还原性环境、避光、中低温有利于保持叶绿素的稳定性。 With single factor experiments and central composite experiments, optimal process of chlorophyll from green chayotes is 85.93% (v/v) ethanol as extraction solvent, solid to liquid ratio 1.48%(g/100 mL), temperature 70 ℃ and extraction time 4 h. The extraction rate was 92.6%. The chlorophyll from chayotes is sensible to lights, oxidative reagents, acids, strong alkalis, more than 60 ℃. With weak base condition, reducing condition, avoiding lights and low or middle temerpature, stability of chlorophyll from chayotes could be kept.