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为提高山楂皮红色素的附加值,开发新的食品色素添加剂.利用超声波辅助酶提取山楂皮红色素,对4种单因素实验分别进行了测试,在单因素的基础上作了正交试验及正交分析,综合以上数据分析,超声时间50 min,添加0.8%纤维素酶,超声波功率为400 w,乙醇浓度为60%,提取效果最佳.研究为山楂皮提取色素提供理论依据,为山楂皮色素作为新的食品色素添加剂提供参考.
In order to increase the added value of hawthorn red pigment, a new food coloring additive was developed.Using ultrasonic-assisted enzyme to extract hawthorn red pigment, four kinds of single-factor experiments were respectively tested, and the orthogonal experiment was made on the basis of single factor Orthogonal analysis, the above data analysis, the ultrasonic time of 50 min, adding 0.8% cellulase, ultrasonic power of 400 w, ethanol concentration of 60%, the best extraction.Research provides a theoretical basis for the extraction of pigment from hawthorn, hawthorn Derivatives as a new food pigment additives provide a reference.