摘要
制备了20种氨基酸离子液体,筛选出提取效果最好的赖氨酸磷酸盐型离子液体用于紫薯色素的提取,并考察了赖氨酸磷酸盐水溶液浓度、料液比、提取温度、提取时间对紫薯色素提取的影响,通过单因素实验和正交实验优化紫薯色素的提取工艺。结果表明,在赖氨酸磷酸盐水溶液浓度为2.0%、料液比为1:10(g:mL)、提取温度为40℃、提取时间为20 min时,紫薯色素的提取效果最好。
Twenty kinds of amino acid ionic liquids were synthesized. And L-lysine phosphate ionic liquid was screened and used to extract pigment from purple sweet potato. The effect of concentration of L tysine phosphate ionic liquid, solid-liquid ratio, extraction time and extraction temperature on extraction of pigment from purple sweet potato were investigated, respectively. The optimum conditions were obtained by single factor experiment and orthogonal experiment. Results indicated that, the extraction effect was the best when concen- tration of L-lysine phosphate ionic liquids was 2.0 %, ture was 40 ℃ and extraction time was 20 min. solid-liquid ratio was 1 ： 10（g ： mL）,extraction tempera
出处
《化学与生物工程》
CAS
2015年第12期42-46,共5页
Chemistry & Bioengineering
关键词
氨基酸离子液体
赖氨酸磷酸盐
紫薯色素
提取
amino acid ionic liquid
L-lysine phosphate
pigment from purple sweet potato
extraction
