摘要
研究了以龙虾壳为原料,用95%食用乙醇作溶剂,在超声场的介入下对龙虾壳红色素提取率的影响。试验结果表明:超声场的介入有利于龙虾壳红色素的提取;并通过均匀试验设计确定了最佳提取工艺条件:超声功率90%、超声时间75min、超声温度50℃,在此条件下龙虾壳红色素的提取率可达85%。对比试验结果显示:超声场介入的最佳提取工艺比传统提取工艺提高35%。
The effect of ultrasound field on extracting yield of red pigment was studied during the course of extracting curcumin by 95% edible alcohol. Optimum condition of enhancing extraction of red pigment by ultrasound field was obtained from uniform design. A yield of 85 % curcumin can be obtained under this optimum condition. The yield of extraction is 35 % the traditional method.
出处
《中国调味品》
CAS
北大核心
2007年第9期59-61,67,共4页
China Condiment
关键词
龙虾壳红色素
超声
均匀试验
red pigment from Lobster Shell ultrasound uniform design
