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食品研究与开发:2021,42(18):49-55
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线叶金雀花色素的超声辅助提取工艺研究
(常熟理工学院生物与食品工程学院,江苏 常熟 215500)
Optimization of Ultrasound-assisted Extraction of Natural Pigments from Rooibos
(School of Biology and Food Engineering,Changshu Institute of Technology,Changshu 215500,Jiangsu,China)
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投稿时间:2020-11-11    
中文摘要: 采用超声辅助提取法对线叶金雀花色素的最佳提取工艺进行研究,包括超声时间、乙醇浓度、提取温度、料液比对线叶金雀花色素吸光度值的影响。在得到最佳提取范围的基础上利用Design-expert软件,进行响应面优化设计。结果显示,在提取温度为60℃时,线叶金雀花色素的最佳提取条件为超声提取时间40 min、乙醇浓度50%、料液比1∶40(g/mL)。在此最佳条件下测得线叶金雀花色素的吸光度值为0.824,与理论预测值0.836相近。
Abstract:The main purpose of this study was to explore the pigment extraction possibilities from rooibos using ultrasound-assisted extraction.Four factors[ethanol concentration,ultrasonication time,temperature and the material-to-liquid ratio(g/mL)]were studied using the pigment as an indicator.Based on the optimum extraction range,the response surface model was designed by using the Design-Expert software.At an extraction temperature of 60 ℃,the optimum extraction conditions were as follows:ultrasonic extraction time 40 min,ethanol concentration 50%,and the material-to-liquid ratio 1∶40(g/mL).Under the optimum conditions,the pigment absorbance was 0.824,which was close to the theoretical prediction value of 0.836.
文章编号:202118008     中图分类号:    文献标志码:
基金项目:国家自然科学基金(51602029);苏州市科技计划项目(SNG2020056);常熟理工学院大学生实践创新训练计划项目(XJDC2020198)
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