Method for extracting red pigment in Viburnum sargentii fruit
A technology of Tianmu Qionghua and an extraction method, which is applied in the directions of application, food preparation, food science and the like, and can solve the problems of no Tianmu Qionghua red pigment extraction method and the like.
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specific Embodiment approach 1
[0007] Specific embodiment one: in this specific embodiment, the extraction of the red pigment of Qionghua Tianmu fruit is carried out according to the following steps: one, mixing and homogenizing: acetic acid-sodium acetate buffer solution, pectinase and Qionghua Tianmu fruit are put into a mixer together 2. Enzymolysis: Transfer the homogenate to a closed glass container, and then place it in a constant temperature water bath for enzymolysis to obtain an enzymolysis solution; 3. Suction filtration: Dilute the enzymolysis solution Suction filtration to obtain a clarified filtrate; 4. Solvent evaporation: the filtrate is rotatively evaporated to remove the solvent; 5. Freeze-drying method is used to obtain the red pigment powder of Viburnum viburnum fruit.
specific Embodiment approach 2
[0008] Embodiment 2: This embodiment is different from Embodiment 1 in that: the enzymatic hydrolysis temperature of pectinase is 30°C-60°C. Others are the same as in the first embodiment.
specific Embodiment approach 3
[0009] Specific embodiment three: the difference between this specific embodiment and specific embodiment one is: the acetic acid-sodium acetate buffer solution is the enzymolysis medium, and the pH value of the acetic acid-sodium acetate buffer solution is the enzymolysis pH value, and the acetic acid-sodium acetate buffer solution The pH value of the solution is 4-6.5. Others are the same as in the first embodiment.
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