用人格化和微波方法研究桑花素提取

Anitarakhmi Handaratri, Yuyun Yuniati
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引用次数: 7

摘要

桑(Morus alba L.)色素花青素是一种天然的食品加工色素,具有功能潜力和商业价值。一些研究人员已经开发出一种在短时间内获得高提取率的方法。利用超声波影响细胞壁,破坏细胞壁薄层,帮助释放困在细胞壁中的酚类化合物,从而获得高产量。微波辅助萃取法利用微波辐射的能量对溶剂进行快速、高效的加热。本研究总结并概述了两种方法与传统方法的优势。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Kajian Ekstraksi Antosianin dari Buah Murbei dengan Metode Sonikasi dan Microwave
The pigment in mulberry (Morus alba L.), anthocyanin, is a kind of natural pigment for food processing and has functional potential and commercial values. Some investigators have developed a method to obtain high extraction yields in a short time. High yields with Ultrasonic Assisted Extraction method using ultrasonic waves that affect the cell wall and causes the destruction of a thin layer and helps in releasing phenolic compounds that trapped in the cell wall. Microwave Assisted Extraction method uses the energy of microwave radiation to heat the solvent quickly and efficiently. This study concludes and gives an overview advantages of both methods were compared with conventional methods.
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