摘要:
采用超声波和微波辅助溶剂法对辣椒中辣椒色素的提取工艺进行优化。单因素试验和正交试验结果表明:微波协同超声波辅助溶剂提取辣椒色素的最优工艺条件为超声温度50℃、超声时间30min、超声功率190W、料液比为1:8(g/mL)、微波功率500W、微波时间10min,在该工艺条件下,辣椒色素提取得率达4.78%。
田 艳,廖 泉,赵玲艳,邓放明. 正交试验优化超声波和微波辅助溶剂提取辣椒色素的工艺[J]. 食品科学, doi: 10.7506/spkx1002-6630-201316008.
TIAN Yan,LIAO Quan,ZHAO Ling-yan,DENG Fang-ming. Orthogonal Array Design for the Optimization of Ultrasonic-Assisted Extraction of Chili Pigments and Synergistic Effect of Microwave on Ultrasonic-Assisted Extraction[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201316008.