摘要
β-胡萝卜素是人体内维生素A的重要来源,对人体具有重要的生理功能。本实验研究了不同溶剂的提取效果,提出了冷冻—微波解冻的方法来达到破碎细胞壁和降低原料中水分的目的。经研究可使胡萝卜中水分降低45%,本实验并探讨了超声波辅助萃取的最佳工艺,确定了最佳工艺参数为:超声波提取温度为40℃,采用料液比为(g/mL)1∶6,超声波处理时间为20min,超声波处理次数3次,β-胡萝卜素提取率可达85%以上。
β-carotene, the source of the vitamin A in human body, is an important functional substance to the health of a person. This experiment studied the effect of different solvent extraction, proposed the freeze-microwave thawing method to achieve broken cell wall materials and to reduce moisture in the purpose. The study can reduced 45% moisture for carrot. With ultrasonic assisted extraction for the technology, The result showed that the optimal process parameters were： the temperature of ultrasonic was 40℃, the ratio of material and liquid was 1 ： 6 （ g/mL）, the treatment time was 3 with 20min. each time, β-carotene extraction rate could reach more than 85%.
出处
《中国食品添加剂》
CAS
2008年第1期139-142,共4页
China Food Additives
基金
新疆自治区创新基金项目
