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A Response Surface Method to Optimize the Extraction Process of Chive Yellow Pigment and Its Application

An extraction process and a technology of response surface method, which is applied in the field of response surface method to optimize the extraction process of leek, can solve the problems that the technology of leek extraction application has not been reported, and achieve high stability, good quality, and the effect of reducing impurities

Active Publication Date: 2021-11-16
VOCATIONAL & TECHN COLLEGE OF ANSHUN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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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  • A Response Surface Method to Optimize the Extraction Process of Chive Yellow Pigment and Its Application
  • A Response Surface Method to Optimize the Extraction Process of Chive Yellow Pigment and Its Application
  • A Response Surface Method to Optimize the Extraction Process of Chive Yellow Pigment and Its Application

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Embodiment Construction

[0041] In order to fully explain the implementation of the present invention, the technical solutions in the embodiments of the present invention are clearly and completely described below in conjunction with specific examples. Obviously, the described embodiments are part of the embodiments of the present invention, not all of them. . Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0042]Adopt the chive yellow pigment prepared by the extraction process of the present invention, and optimize the data therein, the technical scheme adopted in the specific preparation and experimental process is as follows:

[0043] A response surface method optimizes the extraction process of leek yellow pigment, and the extraction process of said leek yellow pigment comprises the following steps:

[0044] (1) Clean the chives, drain the...

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Abstract

The invention relates to a response surface method to optimize the extraction process of chives and its application. The extraction process includes washing chives and steaming mature chives; then drying the cooked chives to obtain dried chives; Pulverize to obtain cooked chive powder; finally add cooked chive powder to ethanol solution, extract by ultrasonic, after extraction, extract the solution with suction filtration, combine clear liquid, pass through microfiltration membrane to obtain effluent, recover ethanol to obtain concentrated solution , and then freeze the concentrated solution at low temperature to obtain the leek pigment. The extraction process of the invention is simple, the extraction efficiency is high, and it is easy to be popularized and applied. The ultrasonic-assisted method of the response surface method is adopted and each extraction condition is optimized, so that the extraction of leek has the best effect; and the application range of leek in food preparation is provided. , and limit the specific application and storage conditions, ensure the stability of leek pigment, broaden the source of natural plant pigment, and have 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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09B61/00C09B67/54A23L5/43
CPCA23V2002/00A23L5/43C09B61/00C09B67/0096A23V2200/02A23V2200/16A23V2200/10A23V2200/242A23V2250/032A23V2250/5026A23V2250/628A23V2250/708
Inventor 洪开文宋伦郑重陈懿刘晶许锋彭静婧胡文锐鲍琳清
Owner VOCATIONAL & TECHN COLLEGE OF ANSHUN
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