红枣红色素提取工艺研究.docVIP

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 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 Abstract Dates as raw materials in large, Solvent extraction methods, extraction red pigment, Of the red pigment of the extraction process was studied. Single factor test, Concentration of the extraction, extraction temperature, solid to liquid ratio, extraction time, pH,jujube skin and meat six single factor on the extraction of red pigment Effect. And on this basis, orthogonal arranged, Optimum conditions: Extractant concentration 0.2moL / L, Extraction temperature is 80 ℃, Solid to liquid ratio of 1:30 (g / mL), Extraction time was 3h. Determined by orthogonal combination of the optimal level of verification tests are done extracting solution of dates pigment absorbance value of 0.658. Under these conditions, the best combination of red pigment crude yield of 10.2%, Extraction rate of 92.49%. Keywords: Jujube; extraction; red pigment 目录 TOC \o 1-3 \h \z \u HYPERLINK \l _Toc264741365 一、综述 5 HYPERLINK \l _Toc264741366 （一）红枣简介 5 HYPERLINK \l _Toc264741367 1.红枣的营养价值 PAGEREF _Toc264741367 \h 5 HYPERLINK \l _Toc264741368 2.红枣的功效 PAGEREF _Toc264741368 \h 5 HYPERLINK \l _Toc264741369 3..红枣的作用 PAGEREF _Toc264741369 \h 5 HYPERLINK \l _Toc264741370 4.红枣的分布情况 PAGEREF _Toc264741370 \h 6 HYPERLINK \l _Toc264741371 （二）红枣及色素的研究现状 PAGEREF _Toc264741371 \h 8 HYPERLINK \l _Toc264741372 1.红枣的加工方法 PAGEREF _Toc264741372 \h 8 HYPERLINK \l _Toc264741373 2.食品色素目前的发展现状 PAGEREF _Toc264741373 \h 8 HYPERLINK \l _Toc264741374 3.天然色素的研究现状 PAGEREF _Toc264741374 \h 9 HYPERLINK \l _Toc264741375 4.目前国产天然色素在食品应用中出现的问题 PAGEREF _Toc264741375 \h 9 HYPERLINK \l _Toc264741376 5.天然色素的研究方法 PAGEREF _Toc264741376 \h 10 HYPERLINK \l _Toc264741377