摘要
以黑胡萝卜为原料,采用超声波辅助提取法,通过单因素及正交试验,研究了浸提液pH、浸提时间、浸提温度以及超声功率等因素对黑胡萝卜色素提取效率的影响。结果表明,各因素对黑胡萝卜色素提取效果的影响程度依次为浸提液pH值>浸提时间>浸提温度>超声功率。确定了超声波辅助提取黑胡萝卜色素的最佳工艺条件为浸提液pH=5.5,浸泡时间75 min,浸提温度40℃,超声功率360 W。
Using black carrot as material, the pigment of black carrot was extracted by ultrasonic-assisted method. Effects of pH, extraction time, extraction temperature and ultrasonic power were investigated through single factor and orthogonal L9 （34） experiment. The effects of every factors on extraction pigment from black carrot was pH〉 extraction time 〉 extraction temperature 〉 ultrasonic power. The optimum extraction technology conditions were obtained as follows： pH was 5.5, extraction time was 75 min, extraction temperature was 40℃, ultrasonic power was 360 W.
出处
《广东农业科学》
CAS
CSCD
北大核心
2012年第22期109-111,共3页
Guangdong Agricultural Sciences
基金
湖北工程学院科研基金(z2013003)
湖北省重点学科建设专项(鄂学位[2010]1号0903)
关键词
黑胡萝卜
色素
超声波辅助
提取工艺
black carrot
pigment
ultrasonic assistance
extraction technology
