红枣红色素的提取工艺研究VIP免费

红枣红色素的提取工艺研究专业名称：食品科学与工程学号：06550218姓名：韩凯指导教师：刘晓风职称：副教授摘要以大红枣为原料，采用溶剂萃取的方法,浸提红枣红色素，对红枣红色素的提取工艺进行了初步研究。通过单因素试验，研究了浸提剂浓度、浸提温度、料液比、浸提时间、pH值、枣皮与枣肉6个单因素对红枣红色素提取效果的影响，并在此基础上安排了正交试验，确定出最佳条件是：浸提剂NaOH浓度为0.2moL/L、浸提温度为80℃、料液比为1：30（g/mL）、浸提时间为3h。以正交试验所确定的最佳水平组合做验证试验得到红枣色素的浸提溶液吸光值为0.658。在最佳组合条件下得到红枣红色素粗品的产率为10.2﹪，提取率为92.49﹪。关键词：红枣；萃取；红色素AbstractDatesasrawmaterialsinlarge,Solventextractionmethods,extractionredpigment,Oftheredpigmentoftheextractionprocesswasstudied.Singlefactortest,Concentrationoftheextraction,extractiontemperature,solidtoliquidratio,extractiontime,pH,jujubeskinandmeatsixsinglefactorontheextractionofredpigmentEffect.Andonthisbasis,orthogonalarranged,Optimumconditions:Extractantconcentration0.2moL/L,Extractiontemperatureis80,℃Solidtoliquidratioof1:30(g/mL),Extractiontimewas3h.Determinedbyorthogonalcombinationoftheoptimallevelofverificationtestsaredoneextractingsolutionofdatespigmentabsorbancevalueof0.658.Undertheseconditions,thebestcombinationofredpigmentcrudeyieldof10.2%,Extractionrateof92.49%.Keywords:Jujube;extraction;redpigment目录一、综述..........................................................................................................................................5（一）红枣简介......................................................................................................................51.红枣的营养价值...........................................................................................................52.红枣的功效...................................................................................................................53..红枣的作用..................................................................................................................54.红枣的分布情况...........................................................................................................6（二）红枣及色素的研究现状...............................................................................................81.红枣的加工方法...........................................................................................................82.食品色素目前的发展现状............................................................................................83.天然色素的研究现状....................................................................................................94.目前国产天然色素在食品应用中出现的问题............................................................95.天然色素的研究方法..................................................................................................106.食品色素未来展望......................................................................................................11二、材料与方法............................................................................................................................12（一）主要材料....................................................................................................................12（二）仪器与设备........................................................................................................