Optimization of Ultrasonic-assisted Extraction of Pigments from Acanthopanax senticosus Harms Fresh Fruit

doi:10.7506/spkx1002-6630-201122023

Abstract

Abstract: The ultrasonic-assisted extraction of pigments from Acanthopanax senticosus Harms fresh fruit was optimized by employing a four-factor three-level Box-Behnken experimental design and response surface analysis. Results showed that the optimal extraction conditions were 37.5% ethanol as extraction solvent at a liquid/material ratio of 9:1 (mL/g), 170 W ultrasonic power and 43 min ultrasonic treatment time. The extract solution obtained under the optimal conditions revealed an absorbance of 0.791 at 525 nm.

Key words: Acanthopanax senticosus Harms, pigment, ultrasonic, extraction, response surface methodology

CLC Number:

TS202.3

SUNHai-tao，SHAOXin-ru. Optimization of Ultrasonic-assisted Extraction of Pigments from Acanthopanax senticosus Harms Fresh Fruit[J]. FOOD SCIENCE, 2011, 32(22): 109-113.

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Optimization of Ultrasonic-assisted Extraction of Pigments from Acanthopanax senticosus Harms Fresh Fruit

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