食品科学 ›› 2007, Vol. 28 ›› Issue (6): 160-163.
• 工艺技术 • 上一篇 下一篇
孙明奇, 张斌, 潘思轶
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SUN Ming-Qi, ZHANG Bin, PAN Si-Yi
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摘要: 比较超声波法和机械搅拌法辅助提取橘皮中类胡萝卜素提取率,确定了最佳提取条件为:超声法提取,丙酮:石油醚=2:1,提取时间6min,温度为30℃,提取次数为3次,料液比1:40。
关键词: 类胡萝卜素, 提取, 超声波, 搅拌
Abstract: This paper compared the efficiency of ultrasonic aided-extraction with the efficiency of stirring-up extraction. The optimum conditions of ultrasonicaided extraction are established as follows:acetone:petroleum ether=2:1 (V/V), ratio of material to solvent 1:40, ultrasonic extraction at 30 ℃ for 3 times and 6min for each time with the results of less time and energy consumption and better yield.
Key words: carotenoid, extraction, ultrasonic, stirring-up
孙明奇, 张斌, 潘思轶. 超声波及机械搅拌辅助提取橘皮类胡萝卜素比较研究[J]. 食品科学, 2007, 28(6): 160-163.
SUN Ming-Qi, ZHANG Bin, PAN Si-Yi. Study on Optimum Extraction Conditions of Orange Peels Carotenoids[J]. FOOD SCIENCE, 2007, 28(6): 160-163.
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