食品科学 ›› 2008, Vol. 29 ›› Issue (11): 287-289.
• 工艺技术 • 上一篇 下一篇
岳晓霞, 张根生, 李志
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YUE Xiao-Xia, ZHANG Gen-Sheng, LI Zhi
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摘要: 本实验以蓝靛果为原料,利用超声波辅助乙醇法提取蓝靛果色素,研究了影响超声法提取的因素,并确定超声法的最佳工艺条件:提取时间40min、超声温度50℃、物料比1:10、超声功率60W、提取级数1级。与传统乙醇浸提法相比,提取率由91.4%提高到94.8%,而且大大缩短了提取时间。
关键词: 蓝靛果色素, 乙醇浸提, 超声波辅助
Abstract: In this study,Lonicera edulis was used to pigment by ultrasound-assisted ethanol extraction method.The extraction technology was optimized by using orthogonal test.Results showed that the opimal extraction conditions are as follows:extraction time 40 min,temperature 50 ℃,material to extraction solution 1:10;ultrasonic power 60 W and extraction stage 1.Compared with the traditional ethanol extraction method,the extraction rate of Lonicera edulis pigment is increased from 91.4% to 94.8% by this method,but the extraction time is shortened.
Key words: Lonicera edulis pigment, ethanol extraction, ultrasound-assisted
岳晓霞, 张根生, 李志. 超声波辅助乙醇法提取蓝靛果色素工艺条件的研究[J]. 食品科学, 2008, 29(11): 287-289.
YUE Xiao-Xia, ZHANG Gen-Sheng, LI Zhi. Study on Optimization of Ultrasound-assisted Ethanol Extraction Technology of Lonicera edulis Pigment[J]. FOOD SCIENCE, 2008, 29(11): 287-289.
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