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《Food Science and Technology》 2007-08
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Extraction and determination of red pigment from paprika

QIAN Zong-yao, LIU Hong, LI Bing-qi, MAO Yan-sheng, LI Hong(College of Chemistry and Chemical Engineering, Shihezi University, Shihezi 832000)  
This paper studied the extraction process of supersonic wave on red pigment from Paprika. Single factor test and orthogonal design methods were applied to analyze the effects of the factors. UV determined the content of red pigment. The optimum condition is as follows: extraction time is 40min, extraction times is 2 times, the ratio of solid /liquid is 1∶10, temperature is 60℃. The liner regression equations is A=6063C-0.0014(R=0.9997), the liner range is 24~120μg/mL, RSD is 0.40%.
【CateGory Index】: TS202.3
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【Citations】
Chinese Journal Full-text Database 1 Hits
1 Qiu Jiansheng, Zhang Yanxiong (Guizhou Chinese Gallnut Development Co., Ltd.);The History,Current Condition and Developing Trend of the World Paprika Oleoresin[J];China Food Additives;2003-06
【Co-citations】
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1 Huang Qiqiang (Guangzhou University, Guangzhou 501405);Study on Extraction of Chilli Pigments from Chilli[J];Guangzhou Food Science and Technology;2004-04
2 ZHANG Hua,LU Yu zhang(Processing and Utilizing Centre of Farm and Sideline Products, Liaoning Academy of Agricultural Sciences,Shenyang Liaoning 110161,China);An Outline on Extraction and Application of Capsanthin[J];Rain Fed Crops;2000-06
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