FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (12): 487-489.
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YANG Yong-Li, GUO Shou-Jun, PENG Cheng-Yuan, MA Rui-Jun
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Abstract: In the thesis, optimizing technics of extracting yellow pigment from Citrus reticulata peel was carried on by single factor experiment and L9(33) quadrature enhancing experiment with ultrasonic aiding extracting experiment. The result showed that the extracting temperature was the main factor which effected the ultrasonic wave extracting efficiency of Citrus reticulata peel pigment, ultrasonic power was the secondly factors, then was the extracting time. The best technics of extracting pigment with ultrasonic wave craft was as follows: extracting solvent 70% ethanol, extracting temperature 50℃, ultrasonic power 450W, extracting time 25min, and ultrasonic craft was superior to the routine technique.
Key words: Citrus reticulata Blanc&lsquo, oJiao gan&rsquo, ; peel; pigment; ultrasonic;
YANG Yong-Li, GUO Shou-Jun, PENG Cheng-Yuan, MA Rui-Jun. Optimizing Technics of Extracting Yellow Pigment from Citrus reticulata Peel with Ultrasonic Aiding[J]. FOOD SCIENCE, 2006, 27(12): 487-489.
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