Response surface method optimized hotbed chive pigment extraction process and application thereof

Abstract

The invention relates to a response surface method optimized hotbed chive pigment extraction process and application thereof. The extraction process comprises the following steps of cleaning hotbed chives, and steaming the cleaned hotbed chives into cooked hotbed chives, drying the cooked hotbed chives to obtain a cooked hotbed chive dried product, crushing the cooked dried hotbed chives product to obtain cooked hotbed chives powder, and finally, adding the cooked hotbed chives powder into an ethanol solution, carrying out ultrasonic extraction, carrying out suction filtration on the extractedsolution after the extraction is finished, combining clear solutions, passing through a micro-filtration membrane to obtain an effluent, recovering ethanol to obtain a concentrated solution, and carrying out low-temperature freezing on the concentrated solution to obtain the hotbed chives pigment. The method is simple in extraction process, high in extraction efficiency and easy to apply and popularize, a response surface ultrasonic-assisted method is adopted, all extraction conditions are optimized, and the hotbed chives pigment extraction has the optimal effect; the application range of thehotbed chive pigment in food preparation is provided, specific application and preservation conditions are limited, the stability of the hotbed chive pigment is ensured, the source of natural plant pigment is widened, and the method has high practical application value.

Description

technical field [0001] The invention belongs to the technical field of plant extraction, and in particular relates to a response surface method optimization process for extracting leek and its application. Background technique [0002] Chives are derived from the roots, stems and leaves of Allium tuberosum Rottb. ex Spreng., a plant of the genus Allium in the family Liliaceae. It has the functions of invigorating the stomach, refreshing, antiperspirant and astringent, tonifying the kidney and yang, and is eaten as a high-grade vegetable. Chives are rich in protein, sugar, minerals calcium, iron and phosphorus, provitamin A, vitamin B2, vitamin C and niacin, as well as glycosides and bitter qualities. Chives have the functions of dispelling cold and blood stasis, enhancing physical strength, increasing appetite, renewing bones and healing injuries. However, people with yin deficiency and internal heat and eye diseases should not eat it. According to "Compendium of Materia M...

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Problems solved by technology

[0004] At present, there are many related studies on the development of natural pigments, among which there are many research reports on pigments, and many of them use plants rich in pigments such as laver, onion and amaranth as raw materials, but there is no technology about the extraction and application of chives. According to the report, it can be predicted that chives have a broader market space

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