FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (3): 140-144.

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Optimization of Processing Parameters for Ultrasonic Extraction of Ethanol-soluble β-Carotene by Response Surface Method

 XIONG  Ke, XIA  Yan-Bin, LIU  Rong, ZHOU  Xiang-Rong-；   

  1. 1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2.College of Gardens and Horticulture, Hunan Agricultural University, Changsha 410128, China; 3.Hunan Institute of Standardization, Changsha 410007, China
  • Online:2008-03-15 Published:2011-08-24

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Abstract: Processing parameters for ultrasonic extraction of ethanol-solubleβ-carotene were optimized by the response surface method. Results showed that the optimum parameters are as follows: ratio of solution-solid 30:1(V:m), time 45 min, power of ultrasonic 40% and temperature 35 ℃. On these conditions, the theoretic extraction rate is 1.6371 mg/g, and the practical extraction rate is 1.6230 mg/g. Ultrasonic extraction method has the characteristics of short extraction time, high extraction rate and no heating, which develops a new approach for extraction of β-carotene.

Key words: ethanol-soluble &beta, -carotene； ultrasonic extraction； response surface method；