Extraction optimisation, purification and major antioxidant component of red pigments extracted from Camellia japonica
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第一作者：Ying-lao Zhang
发表时间：2011-01-01
发表刊物：Food Chemistry
所属单位：化学与生命科学学院
文献类型：期刊
卷号：Vol.129
期号：No.2
页面范围：660-664
ISSN号：0308-8146
关键字：Camellia;japonica;Red;pigment;Macroporous;adsorption;resin;Antioxidant;activity;(−)-Epicatechin
摘要：The optimised extraction conditions of red pigments (RP) from Camellia japonica obtained with an orthogonal design L 9 (3 4 ) were solid/liquid ratio, temperature, pH and extraction time as 1/10, 60 ??C, 1.5 and 4 h, respectively. The RP were then purifie
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