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https://dspace.ctu.edu.vn/jspui/handle/123456789/38560
Nhan đề: | Optimization of extraction of betalain from red beetroot (Beta vulgaris var. rubra (L.) Moq) |
Tác giả: | Hoang, Thi Ngoc Nhon Nguyen, Thi Thanh Hang |
Từ khoá: | Betalain Beta vulgaris Red beetroot Response surface method |
Năm xuất bản: | 2020 |
Tùng thư/Số báo cáo: | Journal of Science Technology and Food;Vol. 20, No. 02 .- P.93-102 |
Tóm tắt: | Betalain is a pigment found in plants, can be red-violet (betacyanin) or yellow (betaxanthin), soluble in water, a compound widely used in chemistry, medicine and pharmacy with the chemical stability in a wide pH range. Betalain is an antioxidant with antiviral, anti-inflammatory properties. They are found in high levels in red beetroot and are a food coloring additive. The aim of this work was to study factors affecting the extraction of betalain from red beetroots such as solvent type, solvent concentration, material-solvent ratio, temperature and time. The results showed that 2.955 mg/g of dry matter was gained in the suitable extraction conditions such as ethanol 20%, material-to-solvent ratio 1/25 (w/v) at 40 °C for 180 minutes. Optimization of extraction of betalains from red beetroot using the response surface method (RSM) with three-factor central composite rotatable design (CCRD) showed the optimized parameters including material-to-solvent ratio 1:22.96 (w/v), the temperature at 47.71 °C, the period of 183.65 minutes gave the highest content of betalain (3.467 mg/g dry matter). |
Định danh: | https://dspace.ctu.edu.vn/jspui/handle/123456789/38560 |
ISSN: | 0866-8132 |
Bộ sưu tập: | Khoa học Công nghệ và Thực phẩm |
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