期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2015
卷号：39
期号：2
页码：30-37
出版社：Galati University Press
摘要：Melanin is a natural pigment with great development potential as a healthful foodcolorant. In this study, extraction conditions of natural melanin from black tealeaves were investigated. Temperature, duration and liquid-solid ratio were chosento optimize extraction conditions using response surface methodology (RSM). TheBox-Behnken experimental results showed the optimum extraction conditions asfollows: a temperature of 97.92 C, a duration of 44.93 min and a liquid-solidratio of 106.76 ml/g. Under these conditions, the maximal melanin yield was271.40 mg/100 g. The results of this study showed that black tea leaves could beused as a good source of the new-type natural melanin.
