摘要
用均匀设计法优化了盱眙野生枸杞红色素的提取工艺。以浸提率为指标,考察了不同浸提溶剂、温度、料液比和浸提时间4个因素的影响,并对提取过程用多元回归方程进行了数值模拟。实验得到优化的枸杞红色素提取工艺条件为:用石油醚-丙酮(1∶1,v/v)混合溶剂浸提,浸提温度44℃,料液比1∶40,浸提时间1.6h。结果表明,盱眙野生枸杞红色素的提取率为94.25%,实验结果与回归方程的拟合值吻合良好。
An extraction technology of wild Fructus Lycii red pigment in Xuyi was optimized by a uniform design experiment. The effect of extraction solvent, extracting time, temperature and ratio of material to liquor on the extraction yield of red pigment was investigated. A mathematical simulation based on extraction was processed. The optimum technology parameters are： extracting time 1.6 hour, ratio of material to liquor 1 ： 40 g/mL, temperature of 45 ℃ with petroleum ether-acetone （1 ： 1,v/v）. Under the optimized condition, the extraction rate of red pigment is 94.25%. The real determined values are consistent with predicted values by a regression equation.
出处
《中国调味品》
CAS
北大核心
2012年第1期104-107,共4页
China Condiment
关键词
枸杞
红色素
提取
均匀设计
优化
Fructus Lycii
red pigment
extraction
uniform design experiment
optimization
