Optimization of Ultrasound-Assisted Ethanol Extraction of Yellow Pigments from Leucosceptrum canum (Smith)

doi:10.7506/spkx1002-6630-201310006

Abstract

Abstract:

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.

Key words: Leucosceptrum canum Smith, yellow pigments, ultrasonic-assisted extraction, orthogonal array design

CLC Number:

TS202.3

ZHANG Guang-wen，LI Ai-mei，GE Jing，OU Shi-yi. Optimization of Ultrasound-Assisted Ethanol Extraction of Yellow Pigments from Leucosceptrum canum (Smith)[J]. FOOD SCIENCE, 2013, 34(10): 27-30.

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