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Optimization of Extraction from Petals of Matthiola Different Colors Technology of Pigments incana ~ L. ） R. Br. of
Ist Teil von
中国食品科学：英文版, 2012, Vol.1 (1), p.10-13
Erscheinungsjahr
2012
Link zum Volltext
Quelle
Alma/SFX Local Collection
Beschreibungen/Notizen
[ Objective] The paper aimed to study the optimum extraction technology of pigments from petals of Matthiola incana（ L. ） R. Br. of differ- ent colors. [Method] Petal pigments of Aida variety （white violet）, Francesco variety （ red violet） and Arabella variety （ purple violet） were ana- lyzed by colorimetric reaction method and ultraviolet-visible spectrum method, and the optimum extraction technology of flavonoid compounds from petals of them was determined by single factor experiment and orthogonal experiment. [ Result] The optimum extraction conditions of white violet were as follows： with 95% ethanol ＋ 5% HCI as solvent, solid-liquid ratio （ 1 ： 40）, extraction time （3 h）, extraction temperature （65 ℃ ）. The opti- mum extraction conditions of red violet and purple violet were as follows： with acetone as solvent, solid-liquid ratio （1：40）, extraction time （3 h）, extraction temperature （65 ℃）. [ Conclusion] The study provided theoretical foundation for further development and exploitation of pigments from M. incana（ L. ） R. Br.