| 东北大豆酱中色素物质提取方法的研究 |
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| 引用本文： | 宋永,赵丹丹,李少芳,李冲伟,孙庆申.东北大豆酱中色素物质提取方法的研究[J].食品工业科技,2010(4). |
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| 作者姓名： | 宋永 赵丹丹 李少芳 李冲伟 孙庆申 |
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| 作者单位： | 黑龙江大学生命科学学院,生物化学与分子生物学重点实验室,黑龙江哈尔滨,150080 |
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| 基金项目： | 黑龙江大学创新实验室项目; 黑龙江大学学生学术科技创新项目 |
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| 摘 要： | 以东北大豆酱为原料,通过单因素及正交实验设计对东北大豆酱色素的最佳提取条件进行了研究。结果表明,各因素对大豆酱色素提取效果的影响程度依次为:提取温度、料液比、提取时间、预处理方法。所确定的大豆酱色素的最佳提取条件为:将大豆酱加石英砂研磨后,在60℃下采用60%的乙醇,以1∶30的料液比,浸提6h。
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| 关 键 词： | 大豆酱 色素 提取 正交实验 |
Study on extraction of pigment from northeast soy sauce |
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| SONG Yong,ZHAO Dan-dan,LI Shao-fang,LI Chong-wei,SUN Qing-shen.Study on extraction of pigment from northeast soy sauce[J].Science and Technology of Food Industry,2010(4). |
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| Authors: | SONG Yong ZHAO Dan-dan LI Shao-fang LI Chong-wei SUN Qing-shen |
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| Affiliation: | SONG Yong,ZHAO Dan-dan,LI Shao-fang,LI Chong-wei,SUN Qing-shen(Key Laboratory of Biochemistry , Molecular Biology,College of Life Sciences,Heilongjiang University,Harbin 150080,China) |
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| Abstract: | The optimum conditions for extraction of pigment from northeast soy sauce were studied by carrying out single factor and orthogonal experimental design. Results showed that the extent of effects on the efficient of pigment extraction were followed by extracting temperature,the ratio between material and solvent, extracting time and pretreatment method.The optimum conditions were: milling with quartz sand,then using 60% ethanol with a ratio of 1:30,extracting 6h under 60℃. |
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| Keywords: | soy sauce pigment extraction orthogonal experiment |
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