Method for extracting beet red pigment from Suaeda salsa
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A technology of betaine and Suaeda salsa, applied in application, food preparation, food science, etc., can solve the problems of high energy consumption, cumbersome extraction process, and limited source of raw materials, so as to simplify the process flow, simple process, and extract The effect of the method is simple and easy
Inactive Publication Date: 2008-06-25
SHANDONG NORMAL UNIV
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Problems solved by technology
[0005] At present, there are mainly the following problems in the extraction and preparation of betalain: 1. The source of raw materials is limited. At present, only red beet is used for the...
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Embodiment 1
[0032] Example 1: Take 10g of fresh leaves of Suaeda salsa with a red phenotype, place them in an oven to dry at 40°C, grind them into powder, add 10ml of absolute ethanol, pre-extract in the dark for 30min, and centrifuge at 6000×g for 10min. Discard the supernatant, add 10ml of water to the precipitate, shake it, mix the precipitate with water, extract for 10 minutes, centrifuge at 12000×g for 10 minutes, take the supernatant, concentrate and dry by vacuum rotary evaporation to obtain betalain powder.
Embodiment 2
[0033] Example 2: Take 10g of fresh leaves of Suaeda salsa with red phenotype, place them in an oven to dry at 60°C, grind them into powder, add 10ml of absolute ethanol, pre-extract in the dark for 20min, centrifuge at 6000×g for 10min, discard Remove the supernatant, add 30ml of water to the precipitate, shake to mix the precipitate with water, extract for 30 minutes, centrifuge at 12000×g for 10 minutes, take the supernatant, concentrate and dry by vacuum rotary evaporation to obtain betalain powder.
Embodiment 3
[0034] Example 3. Take 10g of fresh leaves of Suaeda salsa with red phenotype, place them in an oven for drying at 80°C, grind them into powder, add 10ml of absolute ethanol, pre-extract in the dark for 30min, centrifuge at 6000×g for 10min, discard Remove the supernatant, add 20ml of water to the precipitate, shake to mix the precipitate with water, extract for 10 minutes, centrifuge at 12000×g for 10 minutes, take the supernatant, concentrate and dry by vacuum rotary evaporation to obtain betalain powder.
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Abstract
The invention relates to a method of extracting beet red pigment from Suaeda salsa. The invention solves the disadvantages that the source of the prior raw materials is limited, the extraction process is complicated and the dissipation energy is heavy. The method is that cleansing the picked leaves of the Suaeda salsa, and the picked leaves of the Suaeda salsa are sliced and crushed after the picked leaves are dried quickly, the pre-extraccting and the centrifugation are carried out when the organic solvent is added, and the lixiviation is carried out when the pre-extracting liquid is abandoned and the extractant is added. The solid-liquid ratio is 1:4-1:30, the pH is 5-7, the time is 10-30min and the temperature is 20-40 DEG C, the lixiviation is carried out for 1-3 times, and the beet red pigment powder can be gained when the concentration is carried out after the lixiviation is finished. The invention adopts the Suaeda salsa as the materials to extract beet red pigment, the sugar content is low, the sugar-removing procedure with cockamamie procedures and heavy energy consumption is saved, and the process flow is simplified greatly. No chemical synthesis matter is added in the extracting procedure, and the nature and the eating quality are guaranteed. The invention has the advantages of simple process ,low energy consumption, etc.
Description
technical field [0001] The invention relates to a method for extracting betalain from Suaeda salsa. Background technique [0002] At present, food coloring is not only widely used in the food industry to comprehensively improve the appearance and color of food, but also widely used in industries such as medicine and cosmetics. Food coloring is mainly divided into synthetic coloring and natural coloring. [0003] In recent years, as people pay more and more attention to health, synthetic pigment colorants are increasingly questioned by consumers, and synthetic pigments are gradually replaced by natural pigments. For natural products, it has a large consumer group. Although natural pigments are unstable and expensive compared with synthetic pigments, more and more attention has been paid to their development and utilization. At present, betalain in red beet has been widely used in the food industry. [0004] With the continuous expansion of the natural colorant market, it ...
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