本文已被：浏览 1421次 下载 630次
投稿时间：2015-02-02
投稿时间：2015-02-02
中文摘要: 采用超声波辅助法研究了南瓜中番茄红素的提取工艺，探讨了超声温度、超声时间、超声功率、提取剂用量对 南瓜中番茄红素提取率的影响。进一步通过响应面分析试验，得出了各因素对番茄红素提取率的影响顺序为：超声功 率>超声温度>提取剂用量>超声时间，确定了超声波辅助法提取南瓜中番茄红素的较佳工艺条件为超声功率 140 W、超 声温度 37 ℃、提取剂用量为 275 mL/g、超声时间 9 min，在此条件下，南瓜粉中番茄红素的提取率达到 0.489 2 mg/g。
Abstract:The extraction conditions of lycopene from pumpkin were studied by ultrasonic-assisted extraction method in this contribution. The influence factors including ultrasonic temperature， ultrasonic time， ultrasonic power， and solvent volume were studied. The results based on response surface analysis demonstrated that the factors influence the lycopene yield in the following order ultrasonic power> ultrasonic temperature > solvent volume > ultrasonic time. The best extraction condition of lycopene from pumpkin was obtained： the ultrasonic power was 140 W， ultrasonic temperature was 37 ℃， solvent volume was 275 mL/g， and ultrasonic time was 9 min. In this optimized condition， the extraction rate of lycopene from pumpkin powder could be 0.4892 mg/g.
文章编号：201607028 中图分类号： 文献标志码：A
基金项目:
引用文本：
津ICP备20000603号-1