摘要
为优化超声波辅助法提取米团花中黄色素的工艺,采用单因素试验,通过与传统乙醇浸提法比较研究提取温度、提取时间、液固比和超声波功率4个因素对米团花黄色素提取率的影响。在此基础上利用正交试验法对超声波提取工艺进行优化,并确定超声波辅助法的最佳工艺条件:提取温度50℃、提取时间50min、液固比110:1、超声功率130W、提取次数为1次。与传统乙醇浸提法相比,提取率由92.85%提高到96.36%,且提取时间更短。
Ultrasonic was used to enhance the extraction of yellow pigments from Leucosceptrum canum（Smith）（LC） with ethanol aqueous solution.To optimize the extraction process,the effects of operating parameters,such as extraction temperature,extraction time,liquid/solid ratio and ultrasonic power,on extraction rate were investigated by one-factor-at-atime method,and the results were compared with those obtained from traditional ethanol extraction.This was followed by optimization of the operating parameters using orthogonal array design.The optimal extraction conditions were determined as follows： one extraction cycle at 50 ℃ for 50 min with a liquid-to-solid ratio of 110：1 under an ultrasonic power of 130 W.Compared with the ethanol extraction method,the extraction rate of yellow pigments from LC was increased from 92.85% to 96.36% by ultrasonic-assisted extraction and the extraction time was shortened.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第10期27-30,共4页
Food Science
基金
国家自然科学基金面上项目(31171749)
关键词
米团花
黄色素
超声波辅助
正交试验
Leucosceptrum canum Smith
yellow pigments
ultrasonic-assisted extraction
orthogonal array design
